Hatch Big Jim chiles are a beloved Southwestern treat, known for their mild heat and smoky-sweet flavor. When grilled in a cast iron skillet, these chiles develop a perfect char, enhancing their natural taste while keeping them tender and juicy. This simple preparation brings out the best in fresh Hatch peppers, making them ideal as a side dish, in tacos, or as a topping for meats. With just a few ingredients and a hot skillet, you can enjoy the authentic taste of New Mexico right at home.
Ingredients:
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6 fresh Hatch Big Jim chiles (washed and dried)
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2 tbsp olive oil
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp garlic powder (optional)
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1 tbsp fresh lime juice
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Fresh cilantro, for garnish (optional)
Instructions:
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Prep the chiles: Remove stems if desired, or keep them intact for presentation. Pat dry.
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Heat the cast iron: Place a large cast iron skillet over medium-high heat until very hot.
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Season the chiles: In a bowl, toss the Hatch chiles with olive oil, salt, pepper, and garlic powder (if using).
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Grill in skillet: Place chiles in the hot cast iron skillet. Cook for 2–3 minutes per side, turning until the skins blister and char evenly.
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Finish: Remove from heat, drizzle with lime juice, and garnish with fresh cilantro if desired.
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Serve: Enjoy warm as a side, stuffed into tortillas, or sliced over grilled meats.
If you like, I can also give you a version with melted cheese stuffed inside the Hatch Big Jims for a richer, smokier bite. Would you like me to do that?
