CHILES TOREADOS
Number Of Ingredients 3
Steps:
- Begin by adding the peppers to a mixing bowl. Add in the oil, and mix around until you know all of the peppers have been coated with the oil. Add these to a cast iron skillet, and heat on medium to medium-high heat. As the skillet comes to temperature, begin moving the peppers around in the skillet, making sure all of the sides become roasted. This should take anywhere for 8-12 minutes for them to roast. As soon as the peppers are fully roasted, carefully move them to the mixing bowl and shower them with the salt, gently mixing. Add them to a serving bowl and have your guests (that like hot and spicy) add one to their plate. You simply eat them whole, starting with the smaller tip, and eating your way down. These can be served alongside just about anything, and they go perfect if you and your friends are drinking beer.
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Skyler McCreary
mccreary.s61@gmail.comThis is a great recipe for using up leftover roasted poblanos. I also like to add a bit of chopped avocado to the salad for extra creaminess.
samuel kihoo
samuel-k32@aol.comI like to add a bit of chopped cilantro to this dish for an extra pop of flavor.
GAMING SABBIR
sabbirg@gmail.comI've made this dish with both poblano peppers and Anaheim peppers and both are delicious. I prefer the poblanos because they have a slightly smokier flavor.
Yovani Beltran
y_beltran@yahoo.comThis is a great recipe for a quick and easy weeknight meal. I like to use canned corn and black beans to save time.
Sohagi Ak
a.sohagi55@yahoo.comI've made this dish several times and it's always a hit. I like to serve it with grilled chicken or fish.
Mr Bir
b_mr@hotmail.comThis is a great recipe for a light and healthy lunch or dinner. The roasted poblanos add a nice smoky flavor.
Badasa gonfa
b53@gmail.comI love the smoky flavor of the roasted poblanos in this dish. It's the perfect balance of sweet and spicy.
Iftekhar 566
i33@gmail.comThis is a great recipe for a party or potluck. It's easy to make and always a crowd-pleaser.
Aaron Z
z@gmail.comI've made this dish several times and it's always a hit. I love the combination of roasted poblanos, corn, and cotija cheese.
brook mary
m-b@yahoo.comThis is a great recipe for using up leftover roasted poblanos. I also like to add a bit of black beans or corn to the salad for extra protein and nutrients.
Talon Cejka
cejka-talon61@aol.comI like to add a bit of chopped cilantro to this dish for an extra pop of flavor.
Chenwi Levis
chenwi_l79@aol.comI've made this dish with both poblano peppers and Anaheim peppers and both are delicious. The poblanos have a slightly smokier flavor, while the Anaheims are a bit milder.
lsanework hailemariam
hailemariam_l8@gmail.comThis is a great recipe for a quick and easy weeknight meal. The chiles toreados are also a great addition to tacos or burritos.
Hello Friend
h.f@hotmail.co.ukI love the combination of flavors in this dish. The roasted poblanos, corn, and cotija cheese are a perfect match.
Mitch Douglas
douglasm41@yahoo.comThis recipe is so easy to follow and the results are amazing. The chiles toreados are the perfect appetizer or side dish.
Badipehter Daniel
d@aol.comI've made this dish several times now and it's always a crowd-pleaser. The roasted poblanos give it such a unique and delicious flavor.
Boyfriend Yes
yboyfriend50@yahoo.comThis dish was a hit at my party! Everyone loved the flavorful chiles toreados and the fresh, light salad. I highly recommend this recipe.
JazzCash
jazzcash@hotmail.co.ukAbsolutely delicious! The roasted poblano peppers added a smoky flavor that paired perfectly with the fresh corn and tangy cotija cheese. I will definitely be making this again!