8 ounces Ground Beef
1/2 cup finely chopped white onion
1/2 teaspoon salt
1/2 cup drained canned diced tomatoes
1/3 cup finely chopped carrots
1/3 cup raisins
1/4 cup coarsely chopped toasted blanched almonds
1 cup shredded Chihuahua cheese
24 large jalapeño peppers (1 to 1-1/2 ounces each)
Dairy sour cream (optional)
Lime wedges (optional)
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.
Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.
Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds
and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into
pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.
Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.
Nutrition information per serving: 59 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 11 mg cholesterol; 92 mg sodium; 4 g carbohydrate; 0.8 g fiber; 4 g protein; 0.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.4 mg iron; 2.3 mcg selenium; 0.7 mg zinc.