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Tuna and Cheese Stuffed Jalapeños

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  • Prep 10 min
  • Total 20 min
  • Ingredients 8
  • Servings 3
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Jalapeños are always a welcomed appetizer at any backyard get-together or tailgating party before a sports game. They are small enough to make in large batches to feed a hungry crowd and spicy enough to add that flavorful kick before a hearty meal has been served. This appetizer can be easily transported in aluminum foil and heated in an oven or a barbecue grill.
by Ericka Sanchez
Updated Sep 10, 2015
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Ingredients

  • 1 - 5 ozs canned tuna in water, drained
  • 3 green onions, chopped
  • 2 large carrots, finely diced
  • 1 lemon, juiced
  • Salt to taste
  • Pepper to taste
  • 6 large jalapeño peppers, rinsed
  • 6 slices queso fresco, approximately 1/2 x 1 1/2 inches

Directions

  •  
    1
    Preheat oven to 350°F.
  •  
    2
    In a small bowl, mix tuna, green onions, carrots, lemon juice, salt and pepper with a fork. Cover with plastic wrap and refrigerate.
  •  
    3
    Meanwhile, with a pairing knife, slice an opening in jalapeños lengthwise, large enough to be able to scoop out most seeds and veins.
  •  
    4
    Scoop tuna mixture into each jalapeño and cover opening with slice of cheese. Arrange stuffed jalapeños on a baking sheet.
  •  
    5
    Bake for approximately 10 minutes or until cheese begins to brown. Serve immediately.

Expert Tips

  • tip 1
    Want to save time? Used pickled jalapeños instead and omit baking and cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Jalapeños are always a welcomed appetizer at any backyard get-together or tailgating party before a sports game. They are small enough to make in large batches to feed a hungry crowd and spicy enough to add that flavorful kick before a hearty meal has been served. This appetizer can be easily transported in aluminum foil and heated in an oven or a barbecue grill.
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