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.
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