Tuna Stuffed Jalapeños
Ingredients
1 – 5 oz 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
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
Instructions
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.
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.
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