Grilled Hatch Big Jim Chiles

This Grilled Hatch Big Jim Chiles recipe is a bold and flavorful take on a New Mexican classic. Stuffed with creamy Oaxaca and cheddar cheeses, these roasted chiles are smothered in a rich red chile sauce and grilled to perfection.

The smoky, spicy chiles combined with the melted cheese create a deliciously satisfying dish that’s perfect as an appetizer or a main course. Whether you’re a fan of Hatch chiles or trying them for the first time, this dish brings out the best of their signature heat and earthy flavor.

Ingredients:

6 large Hatch Big Jim chiles (roasted and peeled)

1 cup Oaxaca cheese, shredded

½ cup cheddar cheese, shredded

1 ½ cups red chile sauce (homemade or store-bought)

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Prepare the Hatch Chiles:

Roast the Hatch Big Jim chiles over an open flame or on a grill until the skin is charred and blistered on all sides.

Place the roasted chiles in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier.

Carefully peel the skin off the chiles, then make a small slit down the side of each chile to remove the seeds, being careful to keep the chile intact.

Stuff the Chiles:

In a small bowl, combine the shredded Oaxaca and cheddar cheeses.

Stuff each chile with a generous amount of the cheese mixture. Gently close the slit to hold the stuffing inside.

Grill the Stuffed Chiles:

Preheat the grill to medium heat. Brush the outside of each stuffed chile with a little olive oil.

Place the stuffed chiles on the grill and cook for 5-7 minutes, turning occasionally, until the cheese begins to melt and the chiles are heated through.

Smother with Red Chile Sauce:

While the chiles are grilling, heat your red chile sauce in a small saucepan over low heat.

Once the chiles are done on the grill, place them in a serving dish and smother them with the warm red chile sauce.

Serve:

Garnish with a sprinkle of additional cheddar cheese (optional) and serve immediately with warm tortillas or rice.

Notes:

Chiles Selection: Hatch Big Jim chiles are ideal for this recipe due to their size and medium heat level. You can use spicier Hatch varieties if you prefer more heat.

Cheese Choices: Oaxaca cheese melts beautifully and has a mild flavor, while cheddar adds a sharper taste. You can experiment with other cheeses like Monterey Jack or cotija for different flavors and textures.

Roasting the Chiles: Roasting the chiles before stuffing brings out their natural smokiness. Make sure to roast them until the skin is charred and blistered, then peel off the skins for the best texture.

Red Chile Sauce: Use either homemade or store-bought red chile sauce, adjusting the spice level to suit your taste. The sauce adds depth and ties the dish together.

Grilling Technique: Grill the stuffed chiles over medium heat until the cheeses are fully melted. Be careful not to overcook, as the chiles can become too soft.

Serving: These stuffed chiles are great on their own or can be served with rice, beans, or tortillas for a heartier meal.

Make Ahead: You can stuff the chiles and prepare the red chile sauce in advance. When ready to serve, simply grill until the cheese is melted and the dish is heated through.

Nutrition Information:

Frequently Asked Questions:

What are Hatch Big Jim Chiles?

Hatch Big Jim Chiles are a variety of large, mild green chiles grown in Hatch Valley, New Mexico.

They are known for their rich, earthy flavor and are ideal for stuffing.

Can I use other types of chiles for this recipe?

Yes, you can substitute other mild green chiles or even jalapeños if you prefer more heat.

Just ensure they are large enough to stuff.

Can I make this recipe vegetarian?

Absolutely! You can omit the cheese or use a plant-based cheese alternative to keep the dish vegetarian.

How do I know when the chiles are done grilling?

The chiles are done when they are tender and the cheese inside is melted.

The skin should be slightly charred, but not burned.

What can I serve with these stuffed chiles?

These chiles pair well with rice, beans, or a fresh salad.

They can also be served as a side dish or appetizer.

How can I make the red chile sauce from scratch?

To make red chile sauce, blend dried red chiles (soaked in water) with garlic, onions, and spices.

Cook the mixture until it thickens.

Alternatively, use store-bought red chile sauce for convenience.

Can I prepare the chiles ahead of time?

Yes, you can prepare and stuff the chiles ahead of time.

Store them in the refrigerator and grill them just before serving.

What type of cheese can I use besides Oaxaca and Cheddar?

You can use other melting cheeses like Monterey Jack, Pepper Jack, or even a mix of cheeses based on your preference.

How do I remove the seeds from the chiles?

To remove the seeds, cut a slit down the side of the chile and gently shake or scrape out the seeds with a spoon.

Can I freeze the stuffed chiles?

Yes, you can freeze the stuffed chiles.

After grilling, let them cool completely before freezing.

Reheat them in the oven or grill before serving.