Grilled Pasilla Rellenos

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.