Healthy Cooking from H-E-B
6fresh large wholejalapeño peppers,
1c. crumbledH-E-B Queso Fresco or Cotija Cheese,
1/3c. choppedred onion,
1/4c. choppedfresh cilantro,
2Tbsp.H-E-B Fat Free Sour Cream,
1pouch (6 oz.)H-E-B Chunk Tuna, drained & flaked,
1Best to use plastic gloves to prepare jalapeños. Cut off the stems and slice the jalapeño peppers in half. Remove the jalapeño seeds and stems; set aside on a foil lined baking sheet.
2Combine crumbled cheese, red onion, cilantro, fat free sour cream and flaked tuna in a bowl; stir to combine. Season the tuna mixture to taste with salt and pepper.
3Stuff jalapeño pepper halves with 1-2 Tablespoons tuna-cheese mixture, cover with plastic wrap and keep refrigerated until ready to grill.
4Heat gas or charcoal grill to 350°F. Place the stuffed jalapeño halves on a vegetable grilling mesh and grill with the lid closed for 5 minutes or until cheese melts and 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, Sodium: 180mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 1g, Protein: 14g