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Chiles Toreados con Queso

How to Make Chiles Toreados con Queso

Oaxacan Tlayudas are a traditional Mexican dish originating from the Oaxaca region, featuring large, thin, crispy tortillas spread with various toppings.

Rooted deeply in Oaxacan cuisine, Tlayudas start with a large, thin tortilla, traditionally prepared on a comal (a flat griddle), until it turns crisp and slightly charred. These tortillas often reach a diameter of about a foot, providing a substantial base for the toppings.

The toppings for Tlayudas typically include refried beans, Oaxacan cheese (quesillo), shredded lettuce or cabbage, slices of ripe tomatoes, avocado, and sometimes meats such as tasajo (thinly sliced beef), cecina (marinated pork), or chorizo. The assembled toppings create a colorful and flavorful combination atop the crispy tortilla.

Once the toppings are arranged, the Tlayuda is often folded in half or served open-faced, resembling a large, thin pizza. It is then briefly heated again to melt the cheese and warm the ingredients, resulting in a dish that balances textures and flavors—crispy, creamy, savory, and fresh.

Oaxacan Tlayudas are a celebrated part of Oaxacan cuisine, showcasing the region’s culinary diversity and serving as a substantial and delicious meal appreciated by locals and visitors alike.

Key Takeaways

  • Who this meal appeals to: Spicy food enthusiasts, cheese lovers, anyone looking for a bold appetizer.
  • Estimated duration: Quick and sizzling, ready to serve in about 15 minutes.
  • Nutrition facts: A satisfying blend of heat and cheesy goodness, indulge in moderation.

About this Recipe

Chiles Toreados con Queso, translating to “blistered peppers with cheese,” is a vibrant and savory dish that captures the essence of Mexican street food. The combination of seared peppers and melted cheese creates a dynamic flavor profile that’s both bold and irresistible.

Equipment Required

  • Cast-iron skillet or grilling pan
  • Tongs
  • Cutting board
  • Knife


  • 6 fresh jalapeño peppers
  • 1 cup Oaxaca cheese, shredded
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 tablespoon olive oil
  • Salt to taste


  1. Prepare the peppers: Heat olive oil in the skillet over high heat. Add whole jalapeños and sear until the skin is blistered and charred.
  2. Slice the peppers: Once blistered, remove the peppers from the skillet, let them cool slightly, and then slice them into rings.
  3. Cheese blend: In a bowl, mix shredded Oaxaca cheese with chopped cilantro and diced red onion.
  4. Assemble the dish: Arrange the sliced peppers on a serving plate and generously sprinkle the cheese blend over them.
  5. Melt the cheese: Place the plate back on the skillet or under the broiler until the cheese is melted and gooey.
  6. Season: Sprinkle with a pinch of salt to enhance the flavors.

Side Dishes

  • Fresh lime wedges
  • Sliced radishes
  • Tortilla chips or warm tortillas

Storage Options

Chiles Toreados con Queso is best enjoyed immediately while the cheese is gooey and the peppers are hot. Refrigerating leftovers may compromise the texture.

Ingredient Substitutes

  • Cheese: If Oaxaca cheese is not available, a blend of Monterey Jack and mozzarella can be used.
  • Peppers: Experiment with different chili varieties based on your spice tolerance.

Alternatives to this Meal

For an extra layer of flavor, add crumbled Mexican chorizo to the cheese blend or top with diced tomatoes and green onions.


Chiles Toreados con Queso brings the heat and the cheese, creating a tantalizing dish that’s perfect for those who love a bit of spice in their culinary adventures. Whether you’re hosting a gathering or simply treating yourself, this recipe promises a fiesta of flavors that will leave you craving more. ¡Buen provecho!