Stuffed & Grilled Jalapeños
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
Best to use plastic gloves to prepare jalapeños. Cut off the stems and slice the j
alapeño peppers in half. Remove the jalapeño 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 bow
l; stir to combine. Season the tuna mixture to taste with salt and pepper.
Stuff jalapeño pepper halves with 1-2 Tablespoons tuna-cheese mixture, cover with p
lastic wrap and keep refrigerated until ready to grill.
Heat gas or charcoal grill to 350°F. Place the stuffed jalapeño halves on a ve
getable grilling mesh and grill with the lid closed for 5 minutes or until cheese melts an
d pepper soften. Arrange the grilled stuffed peppers on a platter and serve.
Serving size: 2, Calories: 110, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 30mg, Sodiu
m: 180mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 1g, Protein: 14g
Healthy Cooking from H-E-B