If you’re looking for how to make smoked chiles we made them last night! Using fresh hatch chiles the smoked taste brings it to a whole new level of yum!
If you’re lucky enough to catch it you can find fresh hatch chiles in the grocery store for a few weeks out of the year! Fresh chiles have a great flavor and a variety of heat levels for everyone’s preferences. We bought some this week and made a few recipes including these smoked chiles. Can you taste the smoky flavor already? They’re one of our favorite easy smoker recipes. (affiliate links present)
Look at these smoked chiles!!
First of all they are huge and pretty beautiful to look at. But I got to know a bit more about them when I watched them being roasted right outside of the grocery store the other day. You can see my experience here.
I learned there are many varieties of hatch chiles in the sense that they can be found in mild – very hot!
I tasted a hot version and WOW it was a bit too much for me so I stick with mild that has just a bit of heat but a lot of flavor.
So it’s around August when you can find them in the stores in mass like this.
I was told that if you roast them or have them roasted for you you can freeze them for years and years in freezer bags. One guy said he bought them in bulk and was still using them up to 5 years later!
Hatch smoked chiles can be used in a variety of recipes and are very versatile like this pressure cooker sausage rice casserole.
I have used them diced up fresh inside casseroles like you would a jalapeno or bell pepper. Since they’re baked with other softer ingredients they soften up quite nicely. They definitely add a bit of heat and smoke flavor to any dish.
Of course if you want heat you can have that too for sure, depends on your liking.
Smoking them was something new we hadn’t done before. If you too are looking for a different burger topping like this hatch chile cheeseburger this is a great way to cook them.
Cooking them on your barbecue works well too. That usually only takes about 5 minutes to blacken the skins since there is direct heat.
- Smoked chiles takes a bit longer but at just about an hour the skins were like you see above. Shriveled with nice grill marks on the bottom where they were against the grates/shelves of the smoker. You don’t want them completely dried, just tender.
When you’re done it’s easy to slice them lengthwise and remove the seeds and membrane. Then you can easily push the soft insides off the skins to be used any way you want.
- Made into green chile rice is a great way to use them too.
If you wanted to leave them in longer and make a dried chile they could be saved for quite some time. That isn’t my preference. A dehydrator would work well for that process as well.
Let us know what you think and if you need another way of using them, try them on a smoked burger!
- 5-10 chiles we used whole hatch chiles
- 1 bag wood chips any variety
- Lay chiles apart on racks in your smoker, do not overlap. If you want a really bold smoked flavor cut them in half and lay the open side up with the skin against the racks in your smoker.
- Put wood chips in your smoker and set to 200 degrees.
- Smoke for 60 minutes if left whole to achieve a soft chile with some grill marks on the side against the racks.
- Can put in a bag, tie, and they will continue to cook for a bit if desired or slice warm and use a knife or fork to scrape soft inside portion of your chile off and put on burgers or dice and put into casseroles etc.....
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