After spending years lusting after that famous August pepper – the Hatch chile – I’ve finally moved far enough south that I can find them in the grocery store. Sure, no one’s roasting them in the parking lot, and sure, they’re the mildest type of Hatch chiles, but let’s focus on the important part here: Hatch. Chile. Peppers.Plus cheesy fries, because that’s how we do weekends here. This is a delicate dance of grilling things and prepping things, but the first part is to fire up the grill, and then add the chiles.
Just being in a hot grill wasn’t enough to get the skins all toasty, so direct flame did the trick.
While the peppers are darkening (but not burning!), prep the fries – slice a couple potatoes and toss with olive oil and spices.
As the chiles come off the grill, the potatoes go on. Some foil keeps them from falling down between the grates.
The chiles need to rest in a small, closed container. The steam helps loosen the skins.
They need about 10 minutes to rest, then the chiles are wilted and ready to be skinned.
Give the fries a quick flip, then work on removing the skins and seeds from the chiles. The fries should take about 15-20 minutes total on the grill, so keep an eye on them while working on the chiles.
Plate the potatoes, grate some cheddar or colby over them, then toss on the chopped chiles and a small handful of cilantro. Plated joy.
Grilled french fries topped with cheddar cheese and roasted Hatch chile peppers
- 2 to 3 medium Hatch chiles
- 2 to 3 medium potatoes
- 2 tbs olive oil
- 2 tsp taco seasoning, or spices of your choice
- grated cheddar or colby cheese
- a small handful of fresh cilantro (to taste)
- Fire up the grill and get it hot (I kept mine at 350-450°F). Place the chiles directly onto the grill grates. Keep an eye on them while you slice the potatoes into fries.
- Place the fries in a medium bowl, then toss with the olive oil and spices.
- When the chiles are sufficiently charred, take them off the grill and put them directly into a small lidded container to steam. Put some foil on the grill and add the potatoes.
- After about ten minutes, the potatoes need to be flipped and the chiles will be ready for the removal of skins and seeds. Manually remove the skins, then open up the chiles and remove the seeds. Chop up the chiles.
- The potatoes should be done after 15-20 minutes (total) on the grill.
- Plate the fries, top with cheese, chiles and cilantro.
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