Servings: 8 Chiles
Lemon Pepper Chiles Toreados
A bright, zesty take on the classic Mexican side: chiles güeros blistered until charred, then tossed in fresh lemon or lime juice and seasoned with lemon pepper, a few drops of Jugo Maggi, and salt for a punchy finish.
Total: 10 minutes
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Equipment
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Frying pan
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Bowls
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Measuring spoons
Ingredients
- 1 tbsp neutral cooking oil
- 8-12 chiles güeros
- Juice of 1 lemon or lime
- 1 tbsp lemon pepper seasoning
- 4-5 drops of Jugo Maggi
- Salt, to taste
Instructions
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Heat the oil in a medium skillet over medium-high heat until shimmering.
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Add the chiles güeros and cook, turning occasionally, until they’re evenly charred and blistered on all sides.
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Transfer the hot chiles to a small bowl and toss them with the lemon or lime juice so they start to soften and absorb the citrus.
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Sprinkle the lemon pepper seasoning over the chiles, add 4–5 drops of Jugo Maggi, and season with salt to taste.
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Toss everything until the chiles are well coated with the dressing and spices.
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Serve immediately. These chiles are a great accompaniment to tacos, carne asada, pollo asado, or any favorite Latin dishes.
Notes
- Fry chiles in a well-ventilated area—steam from blistering peppers can be sharp.
- If you prefer more heat, substitute jalapeños or serranos for chiles güeros.
- Adjust lemon pepper seasoning to increase tang or peppery bite.
- Best enjoyed warm and freshly tossed right after frying.
- Store leftovers in an airtight container for up to 2 days, though texture is best when fresh.
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