Grilled Hatch Big Jim Chiles in Cast Iron
Instructions:
Roast the Chiles
Place the Hatch chiles on an open flame or under a broiler. Roast until blistered and charred on all sides. Place in a plastic bag to steam for 10 minutes, then peel off the skin. Remove seeds (optional).
Prepare the Salsa Roja
Boil tomatoes for 5–7 minutes until soft.
Blend with garlic, onion, and optional chile de árbol until smooth.
Heat 1 tbsp oil in a pan, pour in the blended sauce, and simmer for 10–15 minutes. Season with salt.
Assemble in the Skillet
Preheat oven to 375°F (190°C).
Lightly fry or warm the tortillas. Line the bottom of a small cast iron skillet with the tortillas.
Spoon some salsa over the tortillas.
Layer roasted chiles over the top.
Add shredded cheese and lay slices of Oaxaca or mozzarella cheese on top.
Pour more salsa on top if desired.
Bake
Bake in the oven for 15–20 minutes, or until cheese is fully melted and bubbly with golden edges.
Serve
Serve hot with warm tortillas or rice. Garnish with crema, chopped cilantro, or a squeeze of lime.
💡 Pro Tips
Use a mix of roasted and fresh chiles for extra depth.
For smoky flavor, char the tomatoes before blending.
Want protein? Add cooked chorizo or shredded chicken in the layering step.