Home » All Mexican Recipes » Appetizers » Chiles Toreados (Padron Peppers with Soy Sauce)
Jump to Recipe
by Yvette Marquez on March 16, 2014 (updated October 16, 2019)
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Do you remember when I made arepas with pardon peppers? Those li’l roasted chiles on the side of the dish really stole the show. If you haven’t tried pardon peppers I highly recommend you get your hands on some. They are traditionally served in Spain, and are becoming popular in California. They have a thin skin, which makes them perfect for roasting. They are mild to medium-hot but have a mellow sweet hint.
These babies melt in your mouth and accompany any meal. The idea of this recipe is to give the pardon peppers a heightened taste of smokiness by steaming them in a bath of butter and soy sauce. If you like adding spice to your meals, try making these to give your meal that little extra bite. And if you can’t find pardon peppers, substitute with jalapeños.
Do you want to try some Pardon Chiles? You can order them over at Melissa’s Produce, roast and freeze them. Anytime you want a bit of heat to your meal defrost a few and make chiles toreados. You will love them.
Chiles Toreados (Padron Peppers with Soy Sauce)
5 (1 rating)
These babies melt in your mouth and accompany any meal. The idea of this recipe is to give the pardon peppers a heightened taste of smokiness by steaming them in a bath of butter and soy sauce. If you like adding spice to your meals, try making these to give your meal that little extra bite.
Print Pin Rate
Yield: 3 servings
Cook Time: 10 minutes mins
Total Time: 10 minutes mins
Ingredients
- 10 padron peppers
- 2 tablespoon soy sauce
- 1 tablespoon butter
- Sea salt for sprinkling
Instructions
Add butter to a hot frying pan, when the butter has melted add the peppers and drizzle with soy sauce.
Cook and stir the peppers until the skin is brown and blistered.
Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
Notes
- If you cannot find padron peppers, use jalapenos!
Calories: 54kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 705mg, Potassium: 141mg, Fiber: 1g, Sugar: 2g, Vitamin A: 620IU, Vitamin C: 55mg, Calcium: 6mg, Iron: 1mg
Author: Yvette Marquez
Course: Appetizer, Side Dish
Cuisine: Mexican, Spanish
Gracias Melissa’s Produce for this lovely gift. I was not compensated for this post. All opinions shared about this product are my own.
All Mexican Recipes Appetizers Fiesta Sides
posted by Yvette Marquez on March 16, 2014 (updated October 16, 2019)
5 comments Leave a comment »
« Previous PostEaster Brunch Recipes in Latina Magazine
Next Post »Chamomile Tea and Cinnamon Tea – Abuela’s Remedios
About the Author
Yvette Marquezis anEmmy-winning producer and writer, award-winning food blogger, and author ofMuy Bueno,Latin Twist, and Muy Bueno Fiestas. She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life.Yvette has been featured in several prominent publications, websites, radio, and TV.Follow her at:Instagram/Twitter/Facebook / Pinterest/ YouTube
Get Updates via EmailDon't Miss a Recipe!
Leave a Reply
-
Norma — Reply
Hello. A couple of years ago, I was searching the Internet for a recipe for chilles rellenos. I found an egg batted recipe, that made the fluffiness chilles rellenos. The unfortunate thing is that I did not print the recipe, nor did I save the website. I have been searching the Internet again, and your website looks vaguely familiar, but I could not find an egg battered recipe for chilles rellenos on your current site. Did you have an egg battered recipe posted within the last 2-3 years that you have removed? If you do have this recipe could you please share it with me.
Your kindness is truly appreciated. Sincerely, Norma
-
Muy Bueno —
Hi Norma,
Thank you for reaching out. We do have a traditional recipe for egg-battered chiles rellenos. The recipe in not online, but it is in our published cookbook. Do you own our cookbook? You can read more about it here: www.muybuenoblog.com/book/
Keep me posted on your chiles rellenos adventures.
-
-
vangie — Reply
These are so delicious, very smoky and distinct flavor. I wish they sold them here in Texas,
-
Heather — Reply
There are so many great peppers from around the world! Wouldn’t it be fun to try them all?
-
Holly — Reply
I was listening to a cooking show on NPR recently and heard the suggestion of combining soy sauce with butter and it was something that I hadn’t considered before. Looks like it is a successful way to cook and I am excited to try out these flavors, thanks!
