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.
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.