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Chiles Toreados Recipe
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5 from 4 votes

Chiles Toreados Recipe: Mexican Blistered Peppers

A quick and easy, authentic Mexican chiles toreados recipe of jalapeno and serrano peppers blistered or fried in oil, with a touch of salt and lime. Just like your local taqueria!
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: jalapenos, Mexican, recipe, serrano, spicy
Servings: 2
Calories: 159kcal


  • 2 tablespoons olive oil
  • 4 large jalapeno peppers or 8 serrano peppers, or use a combination of both
  • 1 small onion sliced (optional)
  • Juice from 1 small lime or use a half a lemon
  • 1 tablespoon soy sauce optional
  • Salt to taste


  • Heat the oil in a large skillet to medium-high heat.
  • Add the peppers and cook, stirring often, until the skins char and blister all over. Turn them to get all the sides evenly.
  • Add the onion and cook for another minute. Remove from heat.
  • Stir in the lime juice (or lemon juice) and soy sauce, if using. Toss to coat.
  • Season with a bit of salt to taste and serve.


Heat Factor: Medium for the jalapenos, HOT for the serranos.


Calories: 159kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 506mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg