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How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill (and Recipes with Green Chiles)

You can roast Anaheim Green Chiles on a grill if you can’t go to New Mexico and smell the Hatch green chiles roasting!

Click here to PIN these tips for How to Roast Green Chiles on a Grill!

How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill and Recipes with Green Chiles found on KalynsKitchen.com

Recently I spotted some Hatch Green Chiles at Whole Foods and couldn’t resist buying them, partly because my blogging friend Karina had just posted Roasted Green Chile Stew and talked about the annual chile roasting ritual in New Mexico. I love roasted chiles, and since I have that new natural gas grill, I thought it would be fun to try roasting green chiles on a barbecue grill.

Before I get into the roasting instructions, I want to issue a warning. The Hatch green chiles I roasted are Anaheim chiles, a very mild variety. You can use these instructions for roasting hotter chile varieties, but for chiles that are very hot, wear latex or rubber globes when handling. Even with the mild Anaheim chiles, be careful not to rub your eyes or put your hands near your face while you’re handling the chiles. Everyone got that? Okay, now let’s roast some chiles.

How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill and Recipes with Green Chiles found on KalynsKitchen.com

These are the Anaheim chiles from Hatch, New Mexico that I bought at Whole Foods. If you’re growing your own Anaheim chiles, they might not ever get this big, but they’re pretty easy to grow. Start by preheating your gas or charcoal grill to high (you can only hold your hand there for about one second at that heat.) Then begin prepping chiles by cutting off the stem end and cutting the chiles in half lengthwise. (Some chiles are fairly flat, and if the chile is flat cut so you have two flat pieces.) You can roast the small ones whole, but when I tried roasting red bell peppers on the grill, I found it was easier to get all the skin charred if you cut the peppers.Then use a small paring knife to cut out the seeds and membrane that’s inside the chiles.

Chiles are roasted skin side down (I just turned the ones in these last two photos over so you could see how they looked when they started to blister.) This is after 5 minutes. The larger photo is after ten minutes. You want to leave the chiles on until nearly all the skin is blistered and browned. It doesn’t matter if they look burned, in fact the charred parts add a lot of flavor. Most of this batch of chiles took about 13 minutes to get done.

How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill and Recipes with Green Chiles found on KalynsKitchen.com

As the chiles get done, take them off the grill and put in a glass or plastic bowl. When all chiles are done, cover the bowl with cling-wrap or a tight fitting lid and let chiles steam for at least 15 minutes. Then use your fingers to gently peel off the skins from the roasted chiles. (Remember to be careful not to get hands near your face.) If you’re lucky, some of the skins will come off all in one piece like this one. (Peeled chile is on the right and skin on the left.) Here is the whole batch of roasted green chiles after I peeled them. You might want to rinse your hands a few times while you’re peeling, but never rinse the chiles, because that washes off a lot of the flavor.

Roasted green chiles are good in many dishes, but if you don’t have access to fresh green chiles, you can buy them in a can either whole or diced. In the U.S. this type of mild Anaheim chiles are usually just called “Green Chiles” when sold in a can. The canned ones usually have some of all of the seeds, so they’re hotter than the ones you roast yourself.

Printer Friendly Instructions for Roasting Chiles

(If you’re lucky enough to have an abundance of peppers in your garden, roasted chiles can be frozen.  I might freeze in ice cube trays, freeze the cubes, and then seal the frozen cubes in a bag using the FoodSaver Vacuum Sealer if you have one.)

Kalyn’s Favorite Recipes Using Roasted Green Chiles:

Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
Green Chile and Chicken Mock Enchilada Casserole
Spicy Slow Cooker Rice Casserole with Green Chiles, Green Onions, and Cheese
Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese
Green Chile and Cheese Egg Muffins
Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes
Chile Rellenos Bake
Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole
Chicken Stuffed with Green Chiles and Cheese
Green Chile Turkey Taco Salad with Peppers and Avocado
Zucchini and Green Chile Breakfast Casserole
Easy Calabacitas (Squash with Onions, Chiles, and Cheese)
Pressure Cooker Recipe for Spicy Pinto Bean Soup
Pressure Cooker Refried Beans with Onion, Garlic, and Green Chiles

(You can enter “green chiles” into the search bar to see all the recipes with green chiles.)

Recipes from Other Bloggers Using Roasted Green Chiles:

New Mexico Green Chile Sauce ~ Barefeet in the Kitchen
Turkey and Green-Chile Chili ~ The Perfect Pantry
Hatch Green Chile Cornbread ~ The View from Great Island
New Mexico Green Chile Stew from Use Real Butter
Slow Cooker Hatch Green Chile Verde ~ FoodieCrush
Tomatillo Green Chile Chicken Soft Tacos ~ Cafe Johnsonia
Creamy Hatch Green Chile Dip ~ Taste and Tell

How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill and Recipes with Green Chiles found on KalynsKitchen.com

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17 comments on “How to Roast Anaheim Green Chiles (Hatch Chiles) on a Barbecue Grill (and Recipes with Green Chiles)”

  1. They're beautiful! I am craving chiles so much, I'm almost out from my haul last year from Santa Fe. I'll order some from a SFe place! Green chile croissant!! 🙂

  2. Thank you, Kalyn, for the terrific post on how to roast green chiles. I haven't tried it myself (no grill). But I'd love to! xox

  3. I just got a bunch of Anaheims from my CSA, so this is very timely, but I want to keep them whole so I can stuff them.

  4. I recently had my first Hatch chile soup in Austin and it was great! I haven't found the chiles where I live yet but if and when I do I'll use your instructions to roast some. Thanks!

  5. Heather, aren't they useful in so many dishes. Love that green chile flavor!

    Karina, you must come visit me and we'll roast them together! (Seriously, I have a guest room now!)

    TCL, love the idea of stuffed green chiles (with cheese, I assume?) Yum!

    CookinsForMe, Hatch Green Chile Soup sounds divine!

  6. Now I'm going to be craving chile all day. Boy, I miss living in the southwest.

    Throw a bit of pork shoulder in a crockpot with an onion and a few shakes of cumin; when that's reaching fork-tender, add a cup or two of chopped chile. Salt and pepper to taste and wrap up in tortillas, over eggs, on a spoon straight from the crockpot…

  7. I do SO love this blog! I'm thinking we can roast chiles on the grill when it's already fired up for a main dish meat, and then have a supply for various dishes. I'm thinking they'd even be pretty good atop a burger with some Queso Fresco….

  8. Great how-to post, Kalyn! You are definitely putting that new grill to good use. Green chiles can liven up so many recipes and roasting them adds another layer of flavor.

  9. I like these in a salad with avocado, radish and lettuce, with a buttermilk-charred Anaheim chile dressing.

    Also wonderful in a quiche. Cut roasted chiles in strips, combine with cheese, eggs and crème fraîche. If you don't have crème fraîche, you can make your own. Combine 2 T. plain unflavored yogurt with 2 cups heavy cream. Cover with plastic wrap and let sit at room temperature for 12 hours or preferably overnight. You'll need to stir it a bit at the end but it should be ready for use. Pour mixture into a pie crust, then bake at 350 F for 45 to 50 minutes or until a knife plunged into the center of the quiche comes out clean.

  10. The New York Friar's Club had a totally different method for "roasting" green chiles but it involves Dean Martin and a lot of lewd jokes.

    🙂

  11. If I close my eyes, I can smell the green chiles roasting on the grill. Lovely photos and a great primer on how to roast chile peppers.

  12. I'm so stupid. I roast bell peppers, but I never thought of roasting my anaheims!!

  13. I honestly never though about roasting chiles on the grill! What a great idea. I have soooo many chiles in my garden right now.

    (Also, thanks for the link love.)

  14. Thanks for the description on grilling Anaheim chilies. I followed your suggestions last night and it worked splendidly! The chilies made their way onto grilled chicken sandwiches together with lettuce, an onion/jalapeño relish and a slice of Brie. Mmmm!

  15. Anonymous, glad you liked it, and your sandwich sounds great!

  16. Anaheim green chilies and hatch green chilies are completely different. You can’t have Anaheim green chile that is also a hatch green chile. Do your homework. Hatch green chilies are from hatch New Mexico and they aren’t called anything else except for hatch green chilies. New Mexico native here, you’re wrong. 100% wrong. Grill how you want to, but it’s offensive to New Mexicans when you don’t know that New Mexican Hatch Chile isn’t called anything else except…..hatch green chilies.

    • I think you are the one who needs to do your homework: “Selecting for the New Mexican pods began in 1894 when Dr. Garcia began improving the local chile varieties grown by Hispanic gardeners around Las Cruces, NM. Today, the New Mexican pod type is also called long green or ‘Anaheim.’ Actually, the pod type is New Mexican, and chiles like ‘NuMex Big Jim’ and ‘Anaheim’ are cultivars within this pod type. ‘Anaheim’ seed originated in New Mexico and was taken to Anaheim, CA, where it was widely cultivated among other pepper varieties grown there.”

      You can read more here or here if you are willing to learn.

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