- 6 ea. medium poblano chiles
- 4 ea. tomatoes
- 3 ea. cans of tuna in water, 4 oz. cans
- 2 ea. large Avocados From Mexico
- 1 ea. green chile jalapeño
- 1 ea. bay leaf
- 1/2 ea. white onion
- 1/4 c. onion, finely chopped
- 2 T. vegetable oil
- 1 t. dried oregano
- Salt and pepper to taste
- Preheat oven to 450°F.
- Place the poblano chiles on the a foil-lined baking sheet and cook in the oven for 15-20 minutes or until skin is bubbly. If cooking on grill, cook 2-3 minutes per side. When peppers are completely cooked, put them in a plastic bag and close it, once cool remove the skin, make on slice down center and remove the seeds.
- Finely chop the tomato, 1/4 of the onion and jalapeño.
- In a skillet over medium to high heat, sauté the tomato, onion, jalapeño mixture in oil for 5 minutes. Then add the oregano, bay leaf and salt and pepper to taste. Turn heat to low and cook for 10 minutes, stirring constantly, until it boils.
- While the vegetables sauté, drain the water from the cans of tuna and place in a bowl. Flake the tuna with a fork, then mash the avocado into the tuna. Once combined, add 1/2 of vegetable mixture to the tuna and avocado and stir.
- Evenly stuff each pepper with tuna mixture. Top with remaining vegetable mix and serve.