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Recipe

Tuna Chile Rellenos

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Enjoy this better for you version of the jalapeño popper. Filled with tuna in tomato sauce, olives, capers and thyme leaves for added flavor, you can’t go wrong with this recipe as your next party appetizer.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 20 servings
This Recipe is: Low Fat

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

  • Step 1 of 8
    1

    PLACE jalapeños in a medium saucepan with enough water to cover. Boil for 10 minutes or until jalapeños begin to darken in color. Remove from heat; drain and let cool.

  • Step 2 of 8
    2

    HEAT oil in a medium saucepan over medium-low heat.

  • Step 3 of 8

    ADD tomato sauce; cook, stirring frequently, for 2 minutes.

  • Step 4 of 8
    4

    ADD tuna, olives, capers and bouillon. Carefully break tuna into medium to large pieces as it cooks.

  • Step 5 of 8

    REMOVE from heat; stir in evaporated milk. Cover; keep warm.

  • Step 6 of 8

    PAT jalapeños dry with a paper towel. Slice each jalapeño in half lengthwise. Remove seeds and veins with a small spoon.

  • Step 7 of 8

    PLACE 1 ½ to 2 tablespoons tuna mixture in each jalapeño half. Sprinkle with thyme.

  • Step 8 of 8

    TIP: Serve as a spicy outdoor party appetizer.

Nutrition Facts

Amount Per Serving
Servings: 20 servings
Calories 45
Calories from Fat 15
%Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Cholesterol 5mg 2%
Sodium 270mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 0.5g 2%
Sugars 2g
Protein 5g
Vitamin A 4%
Vitamin C 8%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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