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.
Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 1g, Protein:
Healthy Cooking from H-E-B