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:
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6 Hatch Big Jim chiles (fresh, firm, and washed)
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1 tbsp olive oil
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Pinch of coarse kosher salt
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1 wedge of lime (optional)
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Optional toppings: crumbled cotija, garlic powder, smoked paprika
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Instructions:
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Preheat the Cast Iron:
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Place a large cast iron skillet over medium-high heat on your grill or stovetop. Let it get hot — you want it almost smoking.
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Prep the Chiles:
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Lightly coat the Big Jim chiles with olive oil. This helps with blistering and prevents sticking.
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Grill the Chiles:
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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.
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Turn with tongs and repeat on all sides until the skin is evenly charred and blistered — about 10–12 minutes total.
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Steam and Peel:
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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.
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Gently peel off the charred skin (it’s okay if some bits remain). You can also remove the seeds and stems if desired.
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Serve:
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Sprinkle with kosher salt and a squeeze of lime.
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Optional: Top with a little cotija cheese or a dusting of smoked paprika for extra flavor.
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Serving Suggestions:
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Add to tacos, burgers, or quesadillas.
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Blend into a smoky salsa.
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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!
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