TUNA-STUFFED POTATO ROLL
Roll creamy, garlicky mashed potatoes around a tasty tuna filling to make this awesome side dish. Be prepared to share the recipe!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 12 servings.
Number Of Ingredients 12
Steps:
- Peel and mash potatoes. Mix next 6 ingredients with mashed potatoes until well blended; spread into 15x11-inch rectangle on large sheet of foil sprayed with cooking spray.
- Spread mayo over potato mixture; sprinkle with chile powder. Top with tuna, 2-1/2 sliced eggs and 3/4 of the avocados. Roll up, starting at one long side, removing foil as potato log is rolled up.
- Place, seam-side down, on platter; top with remaining eggs and avocados.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
TUNA-STUFFED BAKED POTATOES
Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. -Karen Seger, Houston, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,
Nutrition Facts : Calories 321 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 603mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
TUNA- AND POTATO-STUFFED ANCHO CHILES
Categories Fish Potato Backyard BBQ Tuna Avocado Hot Pepper Summer Grill Grill/Barbecue Healthy Cinnamon Lettuce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.
- Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.
- Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.
- Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.
- *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
- **Mexican cinnamon sticks with a delicate, floral flavor.
TUNA STUFFED POTATOES
Make and share this Tuna Stuffed Potatoes recipe from Food.com.
Provided by invictus
Categories Tuna
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
- Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
- To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
- Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
- Place in 13x9-inch baking dish and bake for 20 minutes.
CHEESY TUNA-STUFFED POTATOES
Have enjoyed these yummy things for years...not sure what category of eating they fit into...Main dish? Side dish? Brunch? All of the above!
Provided by vrvrvr
Categories One Dish Meal
Time 1h10m
Yield 8 potato halves, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
- When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
- Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
- Stuff potato shells.
- Bake at 400 for 10 minutes.
- (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).
Nutrition Facts : Calories 289.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 42.4, Sodium 441.5, Carbohydrate 25.5, Fiber 2, Sugar 2.4, Protein 19.2
TUNA STUFFED CHILES
Provided by Marcela Valladolid
Categories appetizer
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
- To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
- To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
- Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
- To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.
STUFFED ANCHO CHILES
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.
- In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.
- Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.
- The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.
CHEESY TUNA STUFFED BAKED POTATOES
These easy stuffed potatoes are cheesy and so good! Served with a salad they make an easy weeknight dinner that kids and adults love!
Provided by Pam Greer
Categories Main Course
Time 1h25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Scrub and pierce the potatoes in several places with a fork. Place in the oven and bake for about an hour.
- Remove from the oven and cut in half lengthwise. Scoop out the flesh, leaving enough on the skin for the potato to hold it's shape.
- Put the potato flesh in a bowl and add 1/2 cup of the cheese, the milk, the tuna, sour cream and green onions. Mash it all together.
- Mound the potato mixture back into the potato and sprinkle with the remaining cheese.
- Put them back on a baking sheet and bake for about 10-15 minutes or until heated through.
Nutrition Facts : Calories 399 kcal, Carbohydrate 40 g, Protein 23 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 322 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ANCHO CHILE SPICED SWEET POTATOES
We like our sweets with a little ancho, for its earthy flavor. But it's that topping that crazy bread crumb topping that makes this casserole a hit.
Provided by Jamie Geller
Categories Vegetable Side, Side Dish
Time 1h15m
Yield 4 to 5
Number Of Ingredients 17
Steps:
- Bread Crumb Topping: 1. Mix panko, garlic powder, onion powder, ancho chile powder and evoo together in a small bowl. Season with salt and pepper. Set aside. Sweet Potatoes: 1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish. 2. Whisk 2 tablespoons of ancho chile powder, cumin, and coriander together in a small bowl. Set aside. 3. Toss to coat sweet potato slices with evoo, salt, and pepper.Layer sweet potatoes in the prepared pan. Sprinkle ½ teaspoon of ancho chile powder over potatoes. Add half of the sliced onion and garlic. Continue layering remaining potatoes, seasoning, onion, and garlic until all potatoes are used. 4. Pour chicken broth into casserole and tightly wrap with foil.Bake at 350°F for 30 minutes. Uncover, sprinkle bread crumb topping over potatoes, and continue baking for 30 minutes more, or until all chicken broth has been absorbed and the bread crumb topping has browned.
Nutrition Facts :
STUFFED ANCHO CHILES
Try our tasty Stuffed Ancho Chiles tonight. Our Stuffed Ancho Chiles are packed with egg salad and bacon for a surprising and unforgettable taste.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients except ancho peppers.
- Make small lengthwise cut in side of each ancho pepper; remove and discard seeds.
- Fill peppers with egg mixture, adding about 1/2 cup to each.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
TUNA-STUFFED POTATOES
Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper. MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil and refrigerate for up to two days. When needed, unwrap and place on a baking sheet in a preheated 350-degree oven for 30 minutes or until heated through.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese. , Microwave, uncovered, on high for 3-5 minutes or until heated through.
Nutrition Facts : Calories 285 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 603mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TUNA STUFFED JALAPENOS
Spicy and Oh. So. Delicious. These tuna and potato stuffed jalapenos, which are breaded in almond meal, make one heck of a scrumptious appetizer!
Provided by Runnin Srilankan
Categories Appetizers
Time 40m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 360.
- Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
- For this next step, you might want to wear gloves or be very careful
- Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
- Set jalapeno "boats" aside.
- Pour olive oil in a pan and when heated, add in the onion and garlic
- Saute till garlic is translucent (about 10 minutes)
- Add in tuna and cubed potato
- Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
- Then toss in the cumin and salt and saute a couple of minutes
- Spoon tuna mixture into jalapeno "boats"
- In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
- Dip the bottoms of the jalapeno "boats" into the egg white
- In yet another bowl add the almond meal
- And dip the jalapeno bottoms in the almond meal
- Bake for 15-20 minutes
- Garnish with parsley and chopped jalapenos
- Enjoy them warm
Nutrition Facts : Calories 138 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 316 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SPUDS STUFFED WITH TUNA & CHIVES
Give jacket potatoes a new and healthy twist
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h30m
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
- Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
- To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.
Nutrition Facts : Calories 237 calories, Fat 1 grams fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.61 milligram of sodium
MARINATED TUNA STEAKS WITH ANCHO CHILE RED WINE SAUCE AND SPINACH-TOMATILLO RICE CAKE
Steps:
- Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
- Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
- Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
- Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
- Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels.
- Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
- Place roasted vegetables and remaining ingredients in a food processor and process until smooth.
- Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.
STUFFED PEPPERS WITH TUNA AND BREADCRUMBS
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Cut the bell peppers in half vertically and remove the stem, seeds, and white membrane.
- Boil the pepper shells in salted water for 5 minutes. Drain well.
- In a mixing bowl, combine the onion, 1/2 cup breadcrumbs, beaten egg, milk, salt and pepper, lemon juice, and tuna.
- Fill the pepper shells with the breadcrumb mixture.
- Mix the melted butter with the remaining 1/2 cup breadcrumbs; sprinkle over stuffed peppers. Place in a shallow baking dish and bake for 15 minutes. If desired, top with shredded cheese 5 minutes before the peppers are finished baking.
- Serve and enjoy.
Nutrition Facts : Calories 275 kcal, Carbohydrate 25 g, Cholesterol 87 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, Sodium 622 mg, Sugar 4 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
TUNA AND RICE STUFFED PEPPERS RECIPE
Steps:
- Cut peppers in half lengthwise; remove tops and seeds. Cook peppers in a small amount of boiling salted water for about 5 minutes; drain. Sprinkle peppers inside with a little salt; place in a shallow baking dish.
- In a bowl, combine rice with tuna, celery, onion, pimiento, 1/2 teaspoon salt and dash pepper. Gently stir in mayonnaise until well blended.
- Spoon tuna rice mixture into pepper shells. Pour about 1/2 cup of water into the baking dish around tuna and rice stuffed peppers. Sprinkle potato chip crumbs over top of each stuffed pepper.
- Bake tuna and rice stuffed peppers at 350 F for 30 minutes.
Nutrition Facts : Calories 405 kcal, Carbohydrate 43 g, Cholesterol 19 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 241 mg, Fat 22 g, ServingSize 6 Stuffed Peppers (6 servings), UnsaturatedFat 17 g
POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
Steps:
- Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
- Put oven rack in middle position and preheat oven to 350°F.
- Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
- Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
- Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
- Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
PICKLED ANCHO CHILES STUFFED WITH TUNA
Number Of Ingredients 16
Steps:
- 1. Wipe the chiles with a damp paper towel to remove dust. In a hot dry skillet warm the chiles briefly until they soften and are pliable. Slit the chiles down 1 side, seed, and devein, leaving the stems intact. Reserve. In a medium saucepan, bring to a boil the vinegar, water, brown sugar, bay leaf, allspice berries, and oregano. Remove the pan from the heat. Add the reserved chiles, fresh mint, and olive oil. Cover and marinate at room temperature, turning gently once or twice, 6 to 8 hours. 2. About 1 hour before serving, mix the tuna, mayonnaise, and lime juice in a medium bowl. Drain the chiles and discard the marinade. Stuff the chiles equally with the tuna. The marinated chiles are fragile, so handle very gently to prevent tearing them. Place 1 stuffed chile on each of 4 serving plates. Garnish with lettuce leaves. Sprinkle with crumbled cheese and chopped cilantro. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CORN, POTATO, AND POBLANO CHILE SALAD
Number Of Ingredients 12
Steps:
- 1. In a pot of boiling water, cook the corn about 3 minutes or until just tender. Do not overcook. Remove the corn and rinse under cold running water to stop the cooking. With a sharp knife, cut the kernels off the cobs. Put the corn into a large bowl. 2. Roast the poblanos over a flame, or under a broiler until charred all over. Steam in a plastic bag about 8 minutes. Rub off the skins, seed, and cut into 1/2-inch dice. Add to the corn along with the tomatoes, onions, jalapeños, cilantro, and cumin. Mix. Add the remaining ingredients. Toss gently to coat the salad with the dressing. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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