Chiles Rellenos De San Joaquin

• 10 poblano peppers, halved lengthwise, stems and seeds removed
• 1 teaspoon olive oil
• 1 small onion, thinly sliced
• 1 cup diced fresh tomatoes
• 1/2 teaspoon ground cumin
• 2 tablespoons sour cream
• 12 ounces cotija cheese

1. Adjust oven rack to its topmost position and set oven to broil.
2. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool. Remove and discard the skins.
3. Preheat oven to bake at 350 degrees F (175 degrees C).
4. Heat olive oil in a small skillet over medium heat. Stir in sliced onions, and cook until soft, about 5 minutes. Add the tomatoes and cook until onions and tomatoes achieve a sauce-like consistency, about 15 minutes. Stir occasionally. Season with cumin, stir briefly, then stir in the sour cream; remove from heat.
5. To assemble the chiles rellenos: Slice cheese into 20 long rectangles (or sticks) 1/4-inch thick and approximately as long as the chiles. Roll each cheese rectangle into a chile half. Place rolled chiles into a baking dish and top with the tomato sauce. Crumble any extra cheese on top of the sauce. Bake for 30 to 40 minutes until the sauce is bubbly.

peppers, olive oil, onion, tomatoes, ground cumin, sour cream, cotija cheese

Taken from www.allrecipes.com/recipe/140297/chiles-rellenos-de-san-joaquin/ (may not work)