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Chilaca Chile Snack

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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.

  1. 8 chilaca chiles or 7 small poblano chiles—charred and peeled, with stems, seeds, and veins removed
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons finely chopped white onion
  4. 3 tablespoons finely crumbled queso fresco or cream cheese
  5. 1/4 cup crème fraîche or sour cream
  1. 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.