Hatch Chili Rellenos

Name: Hatch Chili Rellenos
Ingredients: 8-10 large Hatch or Poblano chili peppers, roasted, stemmed, seeded, and sliced lengthwise down one side; 9 ounces goat cheese; 3 ounces raisins, chopped; 2 ounces pine nuts, lightly toasted; kosher or sea salt, to taste; 1 cup Crema Mexicana; 1/4 cup fresh cilantro, chopped

7 ingredients

3 steps

Ingredients

8-10 large Hatch or Poblano chili peppers, roasted, stemmed, seeded, and sliced lengthwise down one side
9 ounces goat cheese
3 ounces raisins, chopped
2 ounces pine nuts, lightly toasted
kosher or sea salt, to taste
1 cup Crema Mexicana
1/4 cup fresh cilantro, chopped

Directions

1

MAKE STUFFING: Preheat the oven to 350. In a bowl, combine the goat cheese, raisins, and pine nuts. Season with salt.
2

STUFF AND BAKE: Lay the chile peppers in a large baking pan. Stuff them with the cheese mixture then securely close them with toothpicks. Place in the oven and bake 15 minutes.
3

HEAT CREMA AND SERVE: In a small saucepan, heat the crema Mexicana over LOW heat until it is warm. When chiles are ready, place 1 or 2 on a plate and drizzle with warm crema. Garnish with cilantro and serve.