In medium bowl, mash the feta cheese with the cream cheese using a fork. Stir in the hatch chiles, garlic, shallots, salt & hatch chile powder using a wooden spoon, and mix until thoroughly.

Cover; refrigerate 60 minutes or until the mixture is firm enough to shape into balls.

Lightly moisten your hands, and shape the cheese mixture into 1-inch balls. Set them on a baking sheet or in a pan, and freeze them until they are firm, about 15 minutes. (If you’re not going to serve these immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)

While the balls are firming up, cut the remaining hatch chiles into thin strips. Thread the strips on a toothpick and set aside. (see photo above)

To serve, place the chopped pine nuts in a small bowl. Roll each ball in the nuts until it is covered. Stick a threaded chile into each ball and place on an attractive serving plate or platter. Serve with baguette slices or crackers.