YIELD: 32 servings
11 cups whole kernel corn with peppers, roasted
8 cups shredded low-fat Mexican cheese blend, divided
2½ cups diced onion or green onion
1⅓ cups chopped cilantro
1½ Tbsps. garlic salt
43 oz. pouch tuna
32 medium-large fresh Pasilla chilies, roasted, skins peeled and seeds removed
salsa or creamy cilantro dressing, to taste (optional)
Preheat oven to 375°F. In a large bowl, combine roasted corn, ¾ of the cheese, onion, cilantro and garlic salt. Fold in tuna; blend well.
Fill each pepper with the mixture (about ¾ cup).
Place stuffed peppers onto foil-lined baking sheets. Bake until heated through (about 15 to 20 minutes). The last 5 minutes of baking, top with remaining cheese. Serve with salsa or creamy cilantro dressing.
Photo and recipe: Chicken of the Sea