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

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