Goat Cheese-Stuffed Jalapeños with Ranchero Sauce

Ingredients

• 15 ounce canned tomatoes diced canned
• 1 teaspoon canola oil 
• 10  corn tortillas warmed
• 2 ounces cream cheese fat-free block-style softened
• 1 teaspoon cumin seeds 
• 1  garlic clove minced
• 3  garlic cloves minced
• 4 ounces goat cheese softened
• 10 large jalapeño peppers ( 4 inches long)
• 2 cups onion vertically sliced
• 0.5 teaspoon mexican oregano 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 8 ounce no-salt-added tomato sauce canned
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• oven
• grill pan

Directions

1. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
2. Add onion to pan; saut 3 minutes.
3. Add garlic; saut 1 minute.
4. Add 1/2 cup water and next 5 ingredients (through tomato sauce). Cover and simmer 20 minutes. Uncover and simmer 5 minutes.
5. Preheat oven to 40
6. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
7. Add jalapeos to pan; cook 9 minutes or until tender and blackened, turning occasionally.
8. Cut a lengthwise slit in each jalapeo; discard stems, seeds, and membranes.
9. Combine cream cheese and next 3 ingredients (through 1 garlic clove). Fill each jalapeo with about 1 tablespoon cheese mixture.
10. Place jalapeos on a baking sheet coated with cooking spray.
11. Bake at 400 for 7 minutes or until warm.
12. Serve with tortillas and sauce.