Chilaca Chile Snack (Botana de Chilacas)

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

8 chilaca chilies or 7 sm. poblano chilies, 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

INSTRUCTIONS

Tear or cut the chiles lengthwise into thin strips. Place in a meduim bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, approximately 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.

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