Tuna Chile Rellenos by MAGGI®, stuffed peppers with tuna, MAGGI Bouillon, NESTLÉ® CARNATION® Milk, garnished with herbs.

Tuna Chile Rellenos

Official MAGGI®
Tuna Chile Rellenos
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
17 min
Recipe Info - Serving Size
Servings
20 servings

Enjoy this better for you version of the jalapeño popper. Filled with tuna in tomato sauce, olives, capers and thyme leaves for added flavor, you can’t go wrong with this recipe as your next party appetizer.

Tuna Chile Rellenos brings a wonderful twist to a traditional favorite, offering a burst of flavors that make it perfect for any gathering. This recipe from Official MAGGI® marries the rich taste of tuna in tomato sauce with the briny goodness of olives and capers, all elevated by fragrant thyme leaves.

Crafted with MAGGI Granulated Chicken Flavor Bouillon and enriched with the smoothness of NESTLÉ® CARNATION® Evaporated Fat Free Milk, this dish promises a delightful culinary experience. The tuna's savory character complements the mild heat from the chiles, creating an irresistible balance. Ideal for game day or summer parties, these Tuna Chile Rellenos are easy to prepare and will impress your guests with every bite.

Whether you're looking for a quick appetizer or a delicious snack, Tuna Chile Rellenos are bound to become a favorite. Celebrate any occasion with this flavorful dish that is easy to make!

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Place jalapeños in a medium saucepan with enough water to cover. Boil for 10 minutes or until jalapeños begin to darken in color. Remove from heat; drain and let cool.

Step 2

Heat oil in a medium saucepan over medium-low heat. Add tomato sauce; cook, stirring frequently, for 2 minutes.

Step 3

Add tuna, olives, capers and bouillon. Carefully break tuna into medium to large pieces as it cooks. Remove from heat; stir in evaporated milk. Cover; keep warm.

Step 4

Pat jalapeños dry with a paper towel. Slice each jalapeño in half lengthwise. Remove seeds and veins with a small spoon.

Step 5

Place 1 ½ to 2 tablespoons tuna mixture in each jalapeño half. Sprinkle with thyme.

Tip

Serve as a spicy outdoor party appetizer.

Ingredients