Chilaca Chile Snack

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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


Tear or cut the chiles lengthwise into thin strips. Place them 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.

Serve as an appetizer or as a first course with corn tortillas.

Recipe by Diane Kennedy.