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Tuna Stuffed Jalapeños

Healthy Cooking from H-E-B

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

30 minutes

Makes:

30 appetizers

Ingredients

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

Instructions


Drain 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.

Combine 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.

Place the pickled carrots and onions in the center of the platter.

Stuff jalapeño pepper halves with 1 Tablespoons tuna-cheese mixture. Arrange stuffed peppers around platter.
Nutritional Information
Calories: 25, Total Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 1g, Protein: 4g
Source:
Healthy Cooking from H-E-B

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