This Botana de Chilacas is a delicious way of using raw chilacas. Poblano chiles can be substituted, but they do not have the same sweet, deep flavor. Serve as an appetizer or as a first course with corn tortillas. Fast Hors d'Oeuvres
8 chilaca chiles or 7 small poblano chilescharred and peeled, with stems,
seeds, and veins removed
2 tablespoons fresh lime juice
2 tablespoons finely chopped white onion
3 tablespoons finely crumbled queso fresco or cream cheese
1/4 cup crème fraîche or sour cream
How to Make It
Tear or cut the chiles lengthwise into thin strips. Place in a medium bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: This recipe is DELICIOUS!! Last year, my husband & I started growing chilaca peppers on a whim & didn't know what to do with them. I found this recipe and made it to accompany turkey burgers, which is a great combination. This year, I purposely planted a chilaca again so we can make some more. Yum!!