Goat Cheese-Stuffed Jalapeños with Ranchero Sauce

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.

Yield: 10 servings (serving size: 1 stuffed jalapeño, 1/3 cup sauce, and 1 tortilla)

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

Preparation

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.

Nutritional Information

Calories:

126 (34% from fat)

Fat:

4.7g (sat 2.4g,mono 1.1g,poly 0.6g)

Protein:

5.3g

Carbohydrate:

17.2g

Fiber:

2.7g

Cholesterol:

10mg

Iron:

0.9mg

Sodium:

283mg

Calcium:

75mg