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Stuffed & Grilled Jalapeños
Prep Time:
20 minutes
Cook Time:
5 minutes
Makes:
12 halves
Ingredients

6 fresh large whole jalapeño peppers

1 c. crumbled H-E-B Queso Fresco or Cotija Cheese

1/3 c. chopped red onion

1/4 c. chopped fresh cilantro

2 Tbsp. H-E-B Fat Free Sour Cream

1 pouch (6 oz.) H-E-B Chunk Tuna, drained & flaked

Directions


Best to use plastic gloves to prepare jalapeños. Cut off the s
tems and slice the jalapeño peppers in half. Remove the jalape
ño seeds and stems; set aside on a foil lined baking sheet.
Combine crumbled cheese, red onion, cilantro, fat free sour cream and
flaked tuna in a bowl; stir to combine. Season the tuna mixture to ta
ste with salt and pepper.
Stuff jalapeño pepper halves with 1-2 Tablespoons tuna-cheese m
ixture, cover with plastic wrap and keep refrigerated until ready to g
rill.
Heat gas or charcoal grill to 350°F. Place the stuffed jalape&nti
lde;o halves on a vegetable grilling mesh and grill with the lid close
d for 5 minutes or until cheese melts and pepper soften. Arrange the
grilled stuffed peppers on a platter and serve.

Nutritional Information


Serving size: 2, Calories: 110, Total Fat: 4g, Saturated Fat: 2g, Chol
esterol: 30mg, Sodium: 180mg, Carbohydrates: 5g, Dietary Fiber: 1g, S
ugar: 1g, Protein: 14g

Source


Healthy Cooking from H-E-B