4ozpickled sliced jalapenos {drained & diced into small pieces}
¼cupchopped cilantro
Sauce
1 ¼cupplain Greek yogurt{I used 2%}
¾cupmilk {I used 1%}
2tablespoonsflour
½teaspoonfreshly ground pepper
½teaspoongarlic salt
½teaspoononion powder
1teaspooncumin
1diced jalapeno {fresh; to taste}
Other
30jumbo pasta shells {around ⅔ of a package}
1 ½cupsMonterey Jack cheese(shredded)
avocado(to serve)
scallions {to garnish}
Instructions
Pre-heat oven to 400 F.
Cook pasta according to package directions.
While pasta is cooking, combine all filling ingredients in a large bowl.
In a separate bowl, whisk together sauce ingredients.
Grease a 9 X 13 inch baking dish. Spoon filling into cooked pasta shells and arrange in dish.
Pour sauce evenly over stuffed shells. Sprinkle with cheese.
Bake uncovered for 20-25 minutes, until cheese bubbles and browns.
Serve with avocado cubes and scallions
Notes
Different brands of canned jalapeños pack a different punch, so make sure to taste and decide how much spice you would like to add to both the fillings and the sauce.