Healthy Cooking from H-E-B
1can (26 oz.)whole pickled jalepeños, drained,
1package (8 oz.)H-E-B Fat Free Cream Cheese,
1/4c.chopped fresh cilantro,
1can (12 oz.)H-E-B Albacore Tuna in water, drained,
1Drain juice from jalapeño peppers and save the pickled carrot and onion slices. Use plastic gloves to cut 15 peppers in half lengthwise. Remove the seeds and stems from each jalapeño half. Rinse peppers under cold water and set on paper towels cut-side down, pat dry.
2Combine 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.
3Place the pickled carrots and onions in the center of the platter.
4Stuff jalapeño pepper halves with 1 Tablespoons tuna-cheese mixture. Arrange stuffed peppers around platter.
Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 1g, Protein: 4g