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Tuna Stuffed Jalapeños
Prep Time:
30 minutes
Cook Time:
0 minutes
30 appetizers

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. Us
e plastic gloves to cut 15 peppers in half lengthwise. Remove the seeds and stems from ea
ch jalapeño half. Rinse peppers 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 fo
r 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 mixture. Arrange stuff
ed peppers around platter.

Nutritional Information

Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 1g, Protein:


Healthy Cooking from H-E-B