These tuna jalapeño poppers have just the right balance of spicy and creamy, with a really great taste thanks to the addition of tuna! They make an amazing appetizer. Top them with cheese or panko breadcrumbs, your choice!
optional: salt and pepper(I usually skip these because the other ingredients add enough saltiness and spice)
optional topping: shredded cheese or ¼ cup panko breadcrumbs + 1 tablespoon olive oil(see notes for air frying tips and gluten-free poppers)
Instructions
Preheat oven to 400F. For easier cleanup, line a baking pan with parchment paper or a silicone baking mat. See below for air fryer instructions.
Wearing disposable kitchen gloves, slice the jalapeños in half length-wise. Use a small knife to carefully remove all the seeds and pith without cutting through the bottom of the pepper. Rinse off any seeds. The more pith you remove, the less spicy your peppers will be.
In a medium bowl, combine the ¼ cup cream cheese, 2 tablespoons sour cream, ½ cup shredded cheese, 1 tablespoon chives, and ½ teaspoon each garlic powder, and paprika. Mix well, then stir in the 1 teaspoon lime juice and drained tuna until well combined.
Use a teaspoon to fill each jalapeño half with the tuna cream cheese mixture.
Optional toppings (SKIP THIS if air frying and your air fryer has a really strong blowing element and blows shredded cheese and breadcrumbs around too much): Top the tuna jalapeño poppers with a pinch of shredded cheese. Or mix together the panko breadcrumbs and olive oil in a small bowl. Use your fingers to gently press some of the panko mixture onto the tuna poppers.
Place the tuna stuffed jalapeño halves on the baking pan. Bake for 20-22 minutes, or until the jalapeños are cooked to your liking.
Air fryer instructions
Preheat air fryer to 375F. Place the stuffed jalapeños on your air fryer basket or try. Air fry for 5-7 minutes, or until the peppers are cooked to your liking. Every air fryer cooks differently, so yours might need more time, check on the poppers after 5 minutes.
Notes
→ For low-carb and/or gluten-free tuna jalapeño poppers, skip the breadcrumb topping or substitute with shredded cheese or crushed pork rinds.→ For less spice, make sure to cut out ALL the pith (the white parts inside the jalapeño) and rinse out all the seeds. Or make this with sweet mini bell peppers.→ This recipe fills about 8-10 jalapeño peppers (about 16-20 pieces), but that will depend on how big they are. I recommend getting a few extra jalapeño peppers just in case. If you have some pepper halves left over, you can simply roast them along with the tuna poppers (but maybe put them back in the oven for a few minutes longer) and use them as burger toppings, quesadilla fillings, etc.→ The nutrition facts are just an estimate assuming 8 peppers (4 servings) and do not include optional toppings.