Chiles Toreados
Blistered fresh poblano or serrano chiles charred in a hot skillet, finished with lime, garlic, and a drizzle of olive oil. A classic Mexican appetizer or side that's vegan, fresh, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 112
- Protein
- 1g
Ingredients
- 8 chiles poblano or serrano chiles, whole
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 lime lime, cut into wedges
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat 1.5 tbsp oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 2
Add 4 chiles to the hot skillet without moving them. Char 3–4 minutes until the skin blisters and blackens.
- 3
Flip the chiles and char the other side 3–4 minutes until skin is charred all over.
- 4
Transfer charred chiles to a plate. Repeat with remaining 1.5 tbsp oil and 4 chiles.
- 5
Return all chiles to the skillet over low heat. Scatter minced garlic over top and stir gently for 30 seconds until fragrant.
- 6
Season with salt and black pepper. Transfer to a serving plate and serve warm with lime wedges.
Tools you’ll need
- large skillet or griddle
- tongs or fork
- cutting board
- knife
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