Name: Jalapeños Stuffed with Tuna Salad
Prep time: 38 min
Cook time: 8 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 Jalapeño chiles; water, for the jalapeño peppers; 1/4 cups piloncillo, for the jalapeño peppers; 3 cups canned tuna in water; 1/2 onions, purple; 1/2 cups celery, in small cubes, for the salad; 1 cup tomato, in medium cubes, for the salad; 1/4 cups pickles, finely chopped, for the salad; 1 teaspoon paprika, for the salad; 1 tablespoon mustard, for the salad; 1/4 cups cilantro, finely chopped, for the salad; 1 cup Yoplait® sugar-free Greek yogurt; salt, for the salad; pepper, for the salad; chives, chopped, for garnish

Preparation

30 mins

8 mins

Low

Using a knife, open the jalapeño peppers vertically without reaching the tip, so they don't open completely. Use a spoon to remove the veins and seeds. Heat water in a medium pot until it starts to boil, then add the piloncillo and dissolve it with a spoon. Add the jalapeño peppers and cook over low-medium heat for 8 minutes. Remove from heat, drain, and cool under cold running water. Set aside until use.