Goat Cheese-Stuffed Jalapeños With Ranchero Sauce

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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

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

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