melissa-dallas
Well-known member
I think these would be nice for a cold summer lunch
Cold Chile Rellenos
6 roasted & peeled chiles
Marinade:
1/3 cup cider or white wine vinegar
2/3 cup oil
1/2 tsp salt
1/2 tsp mexican oregano.
Mix all ingredients and add chiles. Marinate in fridge for at least 3 hours.
Filling
1 can tuna
Minced Onion, Red Peppers & Cilantro to taste
3 - 4 tblsps mayo
Sour cream to serve
Mix filling. Drain peppers and stuff with tuna mixture. Serve each pepper topped with a dollop of sour cream
Cold Chile Rellenos
6 roasted & peeled chiles
Marinade:
1/3 cup cider or white wine vinegar
2/3 cup oil
1/2 tsp salt
1/2 tsp mexican oregano.
Mix all ingredients and add chiles. Marinate in fridge for at least 3 hours.
Filling
1 can tuna
Minced Onion, Red Peppers & Cilantro to taste
3 - 4 tblsps mayo
Sour cream to serve
Mix filling. Drain peppers and stuff with tuna mixture. Serve each pepper topped with a dollop of sour cream