I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles, I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija, and it worked beautifully), I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference), and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh, just a warning...if you're not used to working with chiles, you may want to wear disposable gloves. On the scale of hotness, poblanos aren't that bad, but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner, and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh!

Te saltiness of the cotija played really well with the cumin-onion-tomato topping (it's more like a topping than a sauce, but it's just enough). I had a little trouble wrapping the chiles around the cheese, so I used some toothpicks to close them up, and put them in the baking dish cheese-side-up, like boats. I'll definitely make these again.

Simple and delicious. I'm making these for Cinco!

This was an unusual, unattractive dish. Sliced onions quickly turn into worms, and even doubling the tomatoes failed to turn the onions and tomatoes into a "sauce." This is also a LOT of poblanos to serve 4 people. Because I am eager to find good relleno-like recipes that don't include breading the chilies, I may try this again, with significant modifications, including choppping the onions, tripling the tomatoes or adding tomato sauce, adding more spices to the "sauce" and a cheese that will melt at 350 after 30 minutes. It also got really soggy in the pan- not sure how to prevent that. I really, really wanted to like this. It didn't even taste that bad, but my kids wouldn't even try it, and my chiliphile husband only ate a little.