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