1 can (26 oz.) whole pickled jalepeños, drained
1 package (8 oz.) H-E-B Fat Free Cream Cheese
1/2 c. onion, chopped
1/4 c. chopped fresh cilantro
1 can (12 oz.) H-E-B Albacore Tuna in water, drained
Drain juice from jalapeño peppers and save the pickled carrot and
onion slices. Use plastic gloves to cut 15 peppers in half lengthwis
e. Remove the seeds and stems from each jalapeño half. Rinse pe
ppers under cold water and set on paper towels cut-side down, pat dry.
Combine the cream cheese, onion, cilantro and tuna in a food processor
bowl and process for 30 seconds to a chunky texture. Season the tuna
spread to taste with salt and pepper.
Place the pickled carrots and onions in the center of the platter.
Stuff jalapeño pepper halves with 1 Tablespoons tuna-cheese mix
ture. Arrange stuffed peppers around platter.
Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohyd
rates: 1g, Protein: 4g