10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
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
How to Make It
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.
Preheat oven to 400°.
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.
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.
The sauce was great. I diced the onions in the sauce instead of slicing them - better texture. Next time I would remove fewer of the seeds from the jalapenos for more of a kick. They were fairly bland with the filling.
Excellent. The tomato-onion sauce went really well with the peppers and cheese. We like the look of the blackened skins but would probably peel them next time. Served along with CL's Chipotle Black Bean Dip and CL's Yucatan Shrimp Cocktail Salad. Recommend.
I've made these twice now. The ranchero sauce is very very good, definitely a 5 star rating. I served the leftover sauce with pierogies and that was unexpectedly great! The stuffed jalapenos are *very* hot since it's touch to get all of the membrane out, especially on the stem end. Definitely an eye-watering treat. They are also pretty messy. Next time I might slice them in half completely, to help with the heat and with the mess.
Let me say I had a blast making this! The salsa recipe was very good. I would add fresh cilantro next time though. I would also use large Jalapenos. We had some smaller ones and they were hard to clean and stuff. My wife is from the Southwest and they peel the skins off their chilies there. The recipe did not call for the skins to be peeled and the picture had the skins intact. I tried it both ways and prefer skin peeled. Otherwise this was very good and lots of fun with the family in the kitchen!
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