Grilled Hatch Big Jim Chiles in Cast Iron

There’s nothing quite like the aroma of roasting Hatch chiles — especially the Big Jim variety, known for their extra-large size and mild heat. Grilling them in a cast iron skillet brings out their natural sweetness while adding a delicious smoky char. Whether you’re prepping them for enchiladas, burgers, or enjoying them with just a pinch of salt and lime, this recipe delivers bold flavor with simple ingredients.

Ingredients:

• 6 Hatch Big Jim chiles (fresh, firm, and washed)

• 1 tbsp olive oil

• Pinch of coarse kosher salt

• 1 wedge of lime (optional)

• Optional toppings: crumbled cotija, garlic powder, smoked paprika

• Instructions:

  1. Preheat the Cast Iron:

     • Place a large cast iron skillet over medium-high heat on your grill or stovetop. Let it get hot — you want it almost smoking.

  2. Prep the Chiles:

     • Lightly coat the Big Jim chiles with olive oil. This helps with blistering and prevents sticking.

  3. Grill the Chiles:

     • Place the chiles in the hot skillet in a single layer. Let them sear for about 3–4 minutes on one side, until blistered and blackened.

     • Turn with tongs and repeat on all sides until the skin is evenly charred and blistered — about 10–12 minutes total.

  4. Steam and Peel:

     • Once grilled, transfer the chiles to a bowl and cover tightly with foil or a plate. Let them steam for 10 minutes — this helps loosen the skins.

     • Gently peel off the charred skin (it’s okay if some bits remain). You can also remove the seeds and stems if desired.

  5. Serve:

     • Sprinkle with kosher salt and a squeeze of lime.

     • Optional: Top with a little cotija cheese or a dusting of smoked paprika for extra flavor.

     • Serving Suggestions:

       • Add to tacos, burgers, or quesadillas.

       • Blend into a smoky salsa.

       • Slice and mix into scrambled eggs or creamy grits.

       • Let me know if you’d like a jarred roasted Hatch chile version or a spicy butter sauce to go with these!