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Goat Cheese-Stuffed Jalapeños with Ranchero Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)
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.

Ingredients

  • Sauce:
  • 1 teaspoon canola oil
  • 2 cups vertically sliced onion
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mexican oregano
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can no-salt-added tomato sauce
  • Jalapeños:
  • Cooking spray
  • 10 large jalapeño peppers (about 4 inches long)
  • 1/4 cup (2 ounces) block-style fat-free cream cheese, softened
  • 1/4 teaspoon salt
  • 4 ounces goat cheese, softened
  • 1 garlic clove, minced
  • 10 corn tortillas, warmed according to package directions

Nutrition Information

  • calories 126
  • caloriesfromfat 34 %
  • fat 4.7 g
  • satfat 2.4 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 5.3 g
  • carbohydrate 17.2 g
  • fiber 2.7 g
  • cholesterol 10 mg
  • iron 0.9 mg
  • sodium 283 mg
  • calcium 75 mg

How to Make It

  1. 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.

  2. Preheat oven to 400°.

  3. 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.

  4. 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.