Botana de Chilacas (Chilaca Chile Snack)


This tart, spicy recipe is a delicious way of using raw chilaca chiles. 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. RELATED: Diana Kennedy Shares 7 Recipes from Her Mexican Kitchen



  • 8 chilaca chiles or 7 small poblano chiles—charred 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


  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.

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