Tuna Stuffed Poblano

Put the poblano peppers on the grill(if it has real fire it is even better). Kind of like 'toreados'. Until they are kind of burn and you can peel the skin

Store In a sealed plastic bag for 15 minutes

Remove from bag and peel the skin. You can use water to make it easier

Make an opening to the poblano and remove the seeds

Mix the tuna with sour cream, mayonnaise, salt, pepper

Stuff the poblanos with the tuna mix

Add some shredded cheese on top

Pour the tomato sauce

Reheat for a minute until cheese has melted

Serve with white rice and enjoy