Frank’s RedHot® Tuna Stuffed Jalapeno Poppers Recipe

Introduction

These Frank’s RedHot® Tuna Stuffed Jalapeno Poppers offer a spicy twist on a classic appetizer. Filled with creamy tuna and topped with a crispy breadcrumb layer, they’re perfect for parties or a flavorful snack.

Ingredients

• 2 (2.5 oz) packets Chicken of the Sea® Frank’s RedHot® Wild Caught Light Tuna
• 6 medium to large jalapeños
• 4 ounces softened cream cheese (light or low fat)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste
• 3 tablespoons breadcrumbs
• 1 tablespoon melted butter
• 1/4 cup grated low fat cheese (cheddar, mozzarella, parmesan, etc.)
• 2 tablespoons chopped parsley

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. Step 2: Cut the jalapeños in half lengthwise and remove the seeds and white ribs. Set aside.
3. Step 3: In a bowl, mix the tuna packets, softened cream cheese, garlic powder, and salt until well combined.
4. Step 4: Fill each jalapeño half with the tuna mixture.
5. Step 5: Combine the breadcrumbs with melted butter. Sprinkle this mixture evenly over the stuffed jalapeños, then add a light layer of grated cheese on top.
6. Step 6: Arrange the stuffed jalapeños on the prepared baking sheet and bake for 18-20 minutes until golden.
7. Step 7: For an extra crispy top, broil at 475°F for 30 seconds to 1 minute until browned as desired.
8. Step 8: Garnish with chopped parsley and serve warm or at room temperature.

Tips & Variations

• To reduce heat, remove all the seeds and ribs from the jalapeños carefully. For a milder version, substitute with mini sweet peppers.
• Try using pepper jack cheese for a bit more spice or swap out the parsley for chopped cilantro for a different flavor profile.
• If you prefer a crunchier topping, add some crushed nuts mixed into the breadcrumb mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispiness, or warm gently in the microwave if pressed for time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these poppers ahead of time?

Yes, you can assemble them and keep them covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if baking directly from cold.

What if I don’t have Frank’s RedHot® Tuna?

You can substitute with any canned tuna and add your preferred hot sauce to mimic the flavor. Adjust the amount of hot sauce to your spice preference.

Frank’s RedHot® Tuna Stuffed Jalapeno Poppers Recipe

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★★★★★

4.8 from 92 reviews

These Frank’s RedHot® Tuna Stuffed Jalapeno Poppers offer a spicy and satisfying appetizer with a creamy tuna filling, baked to golden perfection and topped with a crispy breadcrumb and cheese crust. Perfect for gatherings or a flavorful snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 stuffed jalapeño halves 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Jalapenos

• 6 medium to large jalapeños

Tuna Filling

• 2 (2.5 oz) packets Chicken of the Sea® Frank’s RedHot® Wild Caught Light Tuna
• 4 ounces softened cream cheese (light or low fat)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste

Topping

• 3 Tablespoons breadcrumbs
• 1 Tablespoon melted butter
• 1/4 cup grated low fat cheese (cheddar, mozzarella, parmesan, etc.)
• 2 Tablespoons chopped parsley

Instructions

1. Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare Jalapeños: Cut each jalapeño in half lengthwise and carefully remove all seeds and white ribs to reduce heat and create cavities for the filling. Set them aside.
3. Make Tuna Filling: In a bowl, combine the packets of Frank’s RedHot® Wild Caught Light Tuna with softened cream cheese, garlic powder, and salt. Mix thoroughly until everything is evenly incorporated.
4. Stuff Jalapeños: Spoon the tuna mixture into each jalapeño half, ensuring they are well filled but not overflowing.
5. Prepare Topping: In a small bowl, mix breadcrumbs with melted butter until combined. Sprinkle this mixture evenly over the stuffed jalapeños, then add a light layer of your choice of grated low fat cheese on top.
6. Bake: Place the stuffed jalapeños on the prepared baking sheet and bake at 400°F for 18-20 minutes or until they turn golden brown.
7. Optional Broil: For an extra crispy and browned topping, broil the jalapeños at 475°F for 30 seconds to 1 minute, watching carefully to avoid burning.
8. Garnish and Serve: Remove from oven, sprinkle chopped parsley on top, and serve warm or at room temperature for best flavor.

Notes

• You can adjust the amount of garlic powder and salt to taste.
• Removing jalapeño seeds lessens heat if preferred milder poppers.
• Using light or low-fat cream cheese and cheese keeps the recipe lighter.
• Watch carefully during broiling to prevent burning the toppings.
• These poppers make a great party appetizer or snack.

Keywords: jalapeno poppers, tuna stuffed jalapenos, Frank’s RedHot tuna recipe, baked stuffed jalapenos, spicy appetizer