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20 Minute Stuffed Jalapeños

Recipe #301912 | 20 min | 20 min prep | 48 Half Jalapenos (Change Servings)
(0) RATE IT NOW READ REVIEWS

Summer's Mommy

RECIPE BY: Summer's Mommy

Nice and easy without a huge mess and lots of prep time.

Posted on:

Print Recipe

Ingredients

  • 26 ounces whole pickled jalapeno pepper, drained
  • 1 cup monterey jack cheese, shredded
  • 1/4 cup onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons mayonnaise
  • 6 ounces chunk tuna (or cooked ground breakfast sausage)

    • Directions

    1. 1
      Drain juice from jalapeño peppers and save the pickled carrot and onion slices. Cut the peppers in half lengthwise and remove seeds and stems. Rinse under cold water and set on paper towels cut-side down to dry.
    2. 2
      Combine cheese, onion, cilantro, mayonnaise, and tuna (or sausage) in a food processor for 30 seconds. Season to taste with salt and pepper if desired.
    3. 3
      Fill each jalapeño half with 1 to 1.5 Tbsp of tuna (or sausage) mixture.
    4. 4
      Place the pickled onions and carrots in the center of a platter and arrange the stuffed jalapeños around them.

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    Nutrition Facts

    Serving Size 1 Half Jalapenos 22g

    Recipe makes 48 Half Jalapenos)

    Calories 19
    Calories from Fat 9 (49%)
    Amount Per Serving %DV
    Total Fat 1.1g 1%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 0.3g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 3mg 1%
    Sodium 287mg 11%
    Potassium 41mg 1%
    Total Carbohydrate 1.0g 0%
    Dietary Fiber 0.4g 1%
    Sugars 0.4g
    Protein 1.6g 3%
    Vitamin A 290mcg 5%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.1mcg 2%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 0%
    Calcium 21mg 2%
    Iron 0mg 2%

    how is this calculated?

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