So after the last two days of food hugs and comfort, this night I needed something a little lighter. This version of chile rellenos is light and does not need to be deep-fried. Thank GOD. I don't think my arteries could take much more of this torture.
Need:
pasilla or poblano chiles
1 can of tuna
finely minced onion
finely minced Serrano pepper
chopped tomatoes
mayonnaise (REAL mayonnaise. If you even talk to me about Miracle Whip, you're out)
squeeze of lime
black pepper
1. Turn on your grill or your broiler and char the peppers. Then put them in a Ziploc bag and seal it. After about 10 minutes, PUT ON SOME RUBBER GLOVES, open the bag, and peel the charred skin off of the peppers under cool, running water. Carefully, spilt pepper open and remove seeds and ribs. If you don't wear gloves during this procedure, it WILL burn.
2. While the peppers are charring and steaming, go ahead and make the tuna salad. Mix together all of the rest of the ingredients. Once the peppers are peeled and seeded, stuff the peppers with the tuna.
This is amazing. I eat it with rice. I know it sounds weird, but give it a try.
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