Serves: 24
Total Calories: 23
1. Brush the jalapeños all over with about 1 tablespoon of the olive oil. Heat a grill pan or nonstick skillet over medium heat until hot. Put the chiles, cut sides down on the pan, and cook 3 minutes. Turn and grill the skin sides until marked with brown from the pan, 3 to 4 minutes. Remove the jalapeños to a plate.
2. Heat the remaining oil in a medium skillet over medium-high heat. Cook the onion stirring, until softened, about 3 minutes. Add the garlic and tomatoes. Cook, stirring frequently, until the mixture is nearly dry and paste-like, 3 to 4 minutes. Add the remaining ingredients, stirring to mix well. Reduce the heat to low and cook 2 to 3 minutes for flavors to blend. Adjust the seasoning, if needed. Stuff the chiles. Serve warm or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Grilled Jalapeños with Tuna Stuffing recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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