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Directions

• Step 1 For the Sauce: Start by getting all the ingredients together for the sauce. Put a large pot on medium heat and add the oil.
• Step 2 While the oil is heating up blend up the onion and garlic in a food processor until smooth. Once the oil is hot add the garlic and onion mixture to the pot and lower the heat. Let the onion and the garlic sauté for about 8-10 minutes or until the onions become translucent, then add the flour and cook for another minute or so.
• Step 3 Add tomatoes, jalapeños, and a handful of cilantro into a blender and blend until smooth.
• Step 4 Add the tomato mixture to the pan and add 4 cups of water. Bring this to a simmer and add cinnamon. Taste and add salt and pepper as needed.
• Step 5 Leave on low heat with a lid on for 30-45 minutes.
• Step 6 For the poblanos: Turn your oven on broil
• Step 7 Line a baking sheet with aluminum foil and add your poblanos. Place on the highest rack of the oven and broil the poblanos for about 5 minutes or until blistered and charred on one side. Flip them over and broil for another 5 minutes. Take them out of the oven and let cool.
• Step 8 Once the poblanos are cooler, carefully peel off the charred skin of the pepper. do your best to get as much as you can, but it does not have to be perfect.
• Step 9 Turn the oven down to 350 degrees.
• Step 10 Cut a small slit lengthwise towards the top of the pepper. I like to remove the seeds before stuffing the pepper since the seeds leave a crunchy texture that I do not like when eating them. To remove the seeds I carefully open the slit under a stream of water and use my fingers to scrape the seeds off into the sink.
• Step 11 Once you have all the peppers cleaned, place them all inside a baking dish, leaving the slit side up. Carefully add cheese into the slit of each of the peppers. I stuff the peppers with as much cheese as I can without ripping them, so the amount of cheese in each pepper with vary. The peppers will be very fragile, so just do your best to avoid tearing. Turn the poblanos so that the edges of the opening overlap the pepper and face the slit downward in the dish.
• Step 12 Pour the sauce over the peppers.
• Step 13 Add more cheese on top (optional).
• Step 14 Place in the oven for about 30 minutes until the sauce is bubbling and the cheese on top is melted and slightly browned.
• Step 15 Serve with a dollop of Mexican crema and cilantro on top!