Jalapeno Tuna Poppers

Jalapeno Tuna Poppers
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    Cook Time:

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    Recipe Yield: 15

40 minutes

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Calibri; color: #000000} Give your Friday night a little kick with this twist on a classic treat. Our Jalapeno Tuna Poppers are stuffed with Chunk Light Tuna, cream cheese and herbs, then breaded and baked until lightly browned.  


  • 1 (6.4 oz.) Pouch - Chunk Light Tuna in Water
  • 8 oz. cream cheese, softened
  • 1 - 12 cups cheddar jack cheese
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 12 tsp. cumin
  • 15 jalapeno peppers
  • 2 eggs, beaten
  • 12 cup breadcrumbs
  • 14cup cornmeal
  • 1 tsp. oregano


  • Preheat oven to 375°F.
  • In a small bowl mix tuna, softened cream cheese, cheddar jack cheese, garlic and spices until well blended.
  • Cut jalapenos lengthwise, halfway through and across the top partway through. Clean the seeds out with a gloved finger.
  • Take 1 - 1 12 tsp. of the tuna mixture and stuff the inside of each pepper, then push closed. (The pepper should stay shut.)
  • Dip the pepper in egg and coat thoroughly, then dip in the breadcrumb mixture and set on a cutting board to dry.
  • Dip for a second time in the egg mixture and bread crumb mixture and place on a cookie sheet, sprayed or brushed lightly with cooking oil. Spray top and sides of the peppers lightly with oil.
  • Bake at 375°F for 10 minutes, until lightly browned.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.