CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Smoked and Stuffed Jalapeños

with Tuna and Cheddar Cheese

Makes 1 dozen If you like things on the spicier side – and are OK at the thought of canned tuna fish – then you will love these easy-to-prepare appetizers that are perfect for snacking while you await the main course. And if you’re not a fan of tuna, you may be surprised at how not fishy-tasting these are after a healthy dose of heat, smoke and cheddar cheese.

Ingredients

  • 1 can Tuna Fish, quality, in oil
  • 1/4 cup Mayonnaise
  • 2 Tbsp. Onion, white, minced
  • 2 Tbsp. Red Bell Pepper, minced
  • 1 Tbsp. Jalapeno Pepper, fresh, minced
  • 1 Lemon, juice of
  • 1 tsp. Chives, minced
  • 1 tsp. Old Bay Seasoning
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper, freshly ground
   
  • 6 Jalapeño Peppers, halved, seeded,
  • As Needed: Red Wine Vinegar
  • As Needed: Salt
 
  • 4 deli-sized slices Cheddar Cheese, broken into 4 pieces

Directions

  1.  In a small bowl, mix together the first set of ingredients. Cover and refrigerate until ready to use.
  2.  Blanch the 6 jalapeño peppers briefly in boiling water – until they are no longer raw, but are still firm – adding enough salt and red wine vinegar so that you taste it. Drain the peppers, shock them in water and dry.
  3. Stuff the tuna mixture into the blanched jalapeños and place directly into a hot smoker (approximately 225 to 275 degrees F). Smoke until the mixture is hot and smoky and the peppers are beginning to darken and soften (approximately 20-30 minutes). Top with cheddar cheese pieces and continue to hot smoke until the cheese is smoky and melted. Serve immediately.

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