Chiles Toreados

Sue Lau

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5 from 12 votes

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Prep Time 5

Cook Time 5

Course Appetizer

Cuisine Mexican, Tex-Mex

Servings

Calories 84 kcal

Equipment

1 cast iron griddle, or outdoor grill

Ingredients

6 fresh fresno chiles fresh red chiles or fresh green jalapeno chiles or serranos
1 tbsp Extra virgin olive oil
1 tsp Coarse salt
2 Lime wedges optional

Instructions

Heat a comal/griddle or cast iron skillet until it is hot. Or you can do these on a grill if you prefer, direct heat.
Place chiles whole on the comal, and turn as they blacken, cooking for about 5 to 10 minutes or until they get charred all over.
Place in a bowl and drizzle with olive oil and sprinkle with coarse salt. Squeeze some fresh lime over them as well, if you like.

Notes

from the kitchen of palatablepastime.com

Nutrition

Calories: 84kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 154mgFiber: 1gSugar: 3gVitamin A: 409IUVitamin C: 66mgCalcium: 12mgIron: 1mg

Keyword grilled peppers