Tuna Stuffed Jalapenos Recipes

TUNA STUFFED JALAPENOS

Steps:

• Pre-heat oven to 360.
• Wash the jalapenos and slice a part off vertically - from top stem to bottom tip
• For this next step, you might want to wear gloves or be very careful
• Scoop out the jalapeno seeds with a small knife - take them all out if you don't want these spicy. And, if you want them with a little kick, leave some in
• Set jalapeno "boats" aside.
• Pour olive oil in a pan and when heated, add in the onion and garlic
• Saute till garlic is translucent (about 10 minutes)
• Add in tuna and cubed potato
• Toss in 1/4 teaspoon paprika (save the other 1/4 teaspoon of it)
• Then toss in the cumin and salt and saute a couple of minutes
• Spoon tuna mixture into jalapeno "boats"
• In a bowl, add the egg white and 1/4 teaspoon paprika and beat well
• Dip the bottoms of the jalapeno "boats" into the egg white
• In yet another bowl add the almond meal
• And dip the jalapeno bottoms in the almond meal
• Bake for 15-20 minutes
• Garnish with parsley and chopped jalapenos
• Enjoy them warm

STUFFED JALAPENOS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
• Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

STUFFED JALAPENOS

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

FOUR CHEESE STUFFED JALAPENOS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
• Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

TUNA STUFFED JALAPENOS

Steps:

• Mix the tuna, mayonnaise, salt and pepper in a bowl.
• Devein and take away all the seeds of your jalapeños and then pour the mixture of tuna-mayo inside the jalapeño,
• Delicious served cold.

CHILLED TUNA-STUFFED CHILES

Steps:

• Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
• Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper.
• Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold.

SEAFOOD STUFFED JALAPENOS

Steps:

• Cut peppers in half and seed (use plastic gloves). Blanch peppers by covering with water in large saucepan.
• Cover and bring to boil,boil 5 minutes.
• Drain and rinse with cold water.
• Drain on paper towels.
• Combine cream cheese, shrimp, crab, onions, Worcestershire sauce, lemon juice and garlic powder in bowl. Beat until blended.
• Transfer to quart size resealable bag.
• Cut off 1 corner of bag and pipe mixture into each pepper half.
• Place on baking sheet lined with wax paper and freeze about 1 hour or until filling is frozen.
• Combine egg and buttermilk in small bowl.
• In medium bowl, mix cornflake crumbs and cornmeal mix.
• Dip each pepper in buttermilk mixture and roll in crumb mixture.
• Return to baking sheet, cover and freeze 1 hour.
• Heat oil to 350°F.
• Deep fry peppers (about 6 at a time) 2 minutes or until golden brown.
• Drain on paper towels.
• Best served warm.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.