Tim Connole – a Poway resident since 1975 – has a strong connection to Mexico; hence, his selection of a favorite stuffed jalapenos recipe for 92064 Magazine readers. “I built a beach house near San Felipe, Mexico, 28 years ago,” said Connole, a long-time Baja off-road enthusiast. “My wife Doreen and I spend half of our time each winter there, and we’ve learned how make several authentic dishes in that environment.”

A retired real estate developer and general contractor, Connole and his wife, Doreen, have four children and six grandchildren. They enjoy flying, golfing, traveling abroad, fly fishing, gardening, woodworking and collecting (and drinking) wine.

To finish off the stuffed jalapenos, Connole highly recommended a fine gold Tequila.

 

 

 

 

 

 

 

 

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1 – 26 oz can whole jalapenos
2 – 7 oz cans of tuna
2 oz chopped black olives
1 1/3 cup salsa
1 cup finely shredded Mexican mix cheese
1/2 cup mayonnaise

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1.    Drain liquid out of jalapenos.
2.    Separate out carrots and onions.
3.    Cut off tops of jalapenos, split lengthwise down the middle and remove seeds.
4.    Soak jalapenos in bowl of cold water. Set aside.
5.    Drain tuna.
6.    Empty both cans of tuna into a mixing bowl. With a fork, break up tuna into fine pieces.
7.    Thoroughly mix in salsa, olives, mayonnaise and cheese. Set aside.
8.    Wash jalapenos several times by draining and running cold water.
9.    Drain all water from jalapenos.
10.  Stuff with tuna mixture.
11.  Be sure to refrigerate whatever jalapenos you do not eat while making them.

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