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Ingredients
US|METRIC
12 SERVINGS
- 12 jalapeño peppers (medium, preferably all an even size)
- 4 oz. cream cheese (at room temperature)
- 6 oz. tuna (drained)
- 1/3 cup dill pickles (finely chopped baby)
- 1/4 cup red onion (finely chopped)
- 1 Tbsp. fresh dill (Chopped, parsley or cilantro)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. gluten
- horseradish
- cayenne pepper (to taste, I used 1/4 tsp., optional)
- 1 cup shredded cheese (I used 1/2 cup mozzarella and 1/2 cup sharp cheddar, divided)
- Himalayan salt (to taste)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol25mg8% |
Sodium135mg6% |
Potassium120mg3% |
Protein7g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g3% |
Sugars1g |
Vitamin A20% |
Vitamin C15% |
Calcium10% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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