Chiles Rellenos

1 1/2 Cups low-fat Ricotta cheese 2/3 Cup feta cheese 2/3 Cup finely packed grated sharp cheddar cheese 2 tbsp minced fresh cilantro 2 tbsp minced fresh oregano 1 garlic clove, pressed 1 tsp ground cumin 2 7-ounce cans whole green chiles rinsed Roasted Tomato Sauce (see below) Fresh cilantro sprigs Preheat oven to 350 degrees.  Combine first seven ingredients in bowl, season to taste with salt and pepper.  Pat the chiles dry.  Divide filling among chiles.  Roll chiles up, enclosing filling. Transfer chiles to baking dish.  Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chiles to plate and ladle sauce around chiles.  Garnish with fresh cilantro and serve. Roasted Tomato Sauce: 4 large plum tomatoes quartered 1/2 small onion coarsely chopped 2 large garlic cloves peeled 1 small jalapeno chile halved 1/2 tsp dried oregano 1 Cup canned unsalted chicken broth Preheat oven to 375 degrees.  Combine first five ingredients in an 8 inch square baking dish.  Pour 1/2 cup broth over vegetables.  Bake until vegetables are very tender, about 40 minutes.  Transfer mixture to food processor and puree until smooth, adding additional broth as necessary to thin to sauce consistency.  Season to taste with salt.