Frank’s RedHot® Tuna Stuffed Jalapeno Poppers The flavors of RedHot tuna are perfect not just for game day, but for any party day that you need a quick appetizer. These are so tasty, be ready to make a double batch! Total Time 45 minutes Servings 4-6 servings Ingredients Share 2 (2.5 oz) packets Chicken of the Sea® Frank’s RedHot® Wild Caught Light Tuna6 jalapeños, medium to large size4 ounces softened cream cheese (light or low fat) 1/2 teaspoon garlic powder1/4 teaspoon salt , or to taste3 Tablespoons breadcrumbs 1 Tablespoon melted butter 1/4 cup grated low fat cheese (cheddar, mozzarella, parmesan, etc.)2 Tablespoons chopped parsley Instructions Pre-heat oven to 400°F. Lay parchment paper or aluminum foil over baking sheet pan. Cut the jalapeños in half, lengthwise. Remove the seeds and white ribs. Set aside.Make Tuna filling: In a bowl, combine the Chicken of the Sea® Frank’s RedHot Wild Caught Light Tuna, cream cheese, garlic powder, and salt. Mix until combined.Fill the jalapeño halves with the tuna filling. Combine breadcrumbs with melted butter. Sprinkle the stuffed jalapeños with breadcrumb mixture. Add light layer of cheese over the stuffed jalapeños. Place filled jalapeños on prepared baking sheet pan.Bake at 400°F for about 18-20 minutes or until golden. Optional for a crispy top: Broil at 475°F for 30 seconds to 1 minute or until browned to your liking.Top with chopped parsley and serve warm or at room temperature. In this Recipe: Frank’s RedHot® Tuna Packet