Hatch Chile Rellenos

Total Time: 1 hour
Serves: 8
Hatch Chile Rellenos
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  • 9 chili peppers (8-10 large hatch or poblano, roasted, stemmed, seeded, and sliced lengthwise down one side)
  • 9 oz goat cheese
  • 3 ozs raisins (chopped)
  • 2 ozs pine nuts (lightly toasted)
  • salt (to taste)
  • 1 cup crema mexicana
  • 14 cup fresh cilantro (chopped)


  1. Preheat the oven to 350°. In a bowl, combine the goat cheese, raisins, and pine nuts. Season with salt.
  2. 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. In a small saucepan, heat the Mexican creme over low heat until it is warm. When chiles are ready, place 1 or 2 on a plate and drizzle with warm creme. Garnish with cilantro and serve.
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