Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

Prepare the sauce up to two days ahead, and chill. Grill the jalapeños a day in advance, and refrigerate. Stuff and bake them just before serving.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes.

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  • Preheat oven to 400°.

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add jalapeños to pan; cook 9 minutes or until tender and blackened, turning occasionally. Cut a lengthwise slit in each jalapeño; discard stems, seeds, and membranes.

  • Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeño with about 1 tablespoon cheese mixture. Place jalapeños on a baking sheet coated with cooking spray. Bake at 400° for 7 minutes or until warm. Serve with tortillas and sauce.

Nutrition Facts

126 calories; calories from fat 34%; fat 4.7g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.6g; protein 5.3g; carbohydrates 17.2g; fiber 2.7g; cholesterol 10mg; iron 0.9mg; sodium 283mg; calcium 75mg.
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