Chiles Rellenos de San Joaquin

Ingredients

• 12 ounces cotija cheese 
• 0.5 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 1 small onion thinly sliced
• 10  poblano peppers seeds removed halved lengthwise
• 2 tablespoons cup heavy whipping cream sour
• 1 cup tomatoes fresh diced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• baking pan

Directions

1. Adjust oven rack to its topmost position and set oven to broil.
2. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn.
3. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool.
4. Remove and discard the skins.
5. Preheat oven to bake at 350 degrees F (175 degrees C).
6. Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes.
7. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat.
8. To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles.
9. Roll each cheese rectangle into a chile half.
10. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce.
11. Bake for 30 to 40 minutes until the sauce is bubbly.