Tuna Chile Rellenos

Tuna Chile Rellenos
Level
Easy
Prep
15 minutes
Cook
17 minutes
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.

The Secret Ingredient

Ingredients

  • 10 large jalapeño chiles
  • 1 tablespoon canola oil
  • 1 can (15 ounces) tomato sauce
  • 3 cans (5 ounces each) white albacore tuna in water, drained
  • 2 tablespoons sliced green olives
  • 2 teaspoons capers
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 teaspoon fresh thyme leaves

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.