The idea for this recipe came from the produce guy who sells fresh fruits and vegetables out of the back of his truck. As I was buying jalapenos for my husband, he inquired what I planned to do with them. I told him that I planned to fill them with cream cheese and bacon then bake them. He told me that my recipe sounded delicious, but asked if I had ever filled jalapenos with tuna. I told him no, and he urged me to try it. This recipe is the result of his suggestion, and it came out very well if I do say so myself. Of course, Baker’s Man liked them, too, so I’m not the only one who thought they were good.
Baker’s Man loves tuna melts. On occasion, he has been known to add slices of pickled jalapenos to his sandwich. Not having a recipe to follow, I started where I always start when making a tuna salad. It began with a can of tuna. I added the usual ingredients to the bowl, but I opted to leave out the celery and relish that I usually add to the recipe. Wanting it to be a bit thicker than usual, I cut back on the mayo. I also stirred in some shredded cheese and a bit of cream cheese.This mixture was then inserted into the halved jalapenos from which I had removed the seeds and veins.
The filling inside of the pepper was then topped with some strips of sliced cheese before being popped into the oven for 20 – 25 minutes at 400 degrees.The resultant stuffed pepper was very good. It was different from my usual offering, and Baker’s Man commented that I had created a very tasty gluten free spicy tuna melt.
Here’s the recipe. Give it a try and leave a comment to let us know what you think. Thanks for visiting Patty Cake’s Pantry
- 10 jalapenos, halved and seeded
- 1 (7 oz) can of tuna
- 2-3 Tablespoons mayonnaise
- 1 teaspoon lime juice
- 2 ounces cream cheese
- ¼ cup shredded cheese (we used a Mexican blend)
- 2 tablespoons finely chopped white or yellow onion
- 10 slices of thinly sliced Colby jack or your favorite cheese
- Preheat oven to 400 degrees.
- Cut jalapenos in half and remove seeds and veins.
- Open can of tuna and drain away excess liquid.
- Place drained tuna into a bowl.
- Add mayonnaise, chopped onion, lime juice, cream cheese, and Mexican shredded cheese to the tuna and mix well.
- Divide tuna mixture evenly among the jalapeno halves.
- Cut each slice of cheese into 4 thin strips.
- Carefully arrange two strips of the cheese on top of the filling inside the jalapenos
- Arrange on a prepared baking sheet
- Bake for 20- 25 minutes until filling is sizzling and cheese is lightly browned.
- Allow to cool for about 5 minutes. The filling is very hot at this point.