September is the season for hatch chiles. If you’re lucky, you can buy them by the bunch already roasted. But if there’s not a roaster in your neighborhood, no problem. They’re easy to roast at home.
Roasting Hatch Chiles
Just fire up your grill to high heat, and throw the chiles above the coals. The goal is to get a nice char on both sides. This should take about 7 minutes per side.
Once the hatch chiles are blistered. Place them in a plastic bag, and let them rest. They should be ready to peel in as little as 15 minutes. Or you can rest them in the fridge overnight and tackle them in the morning.
Once the skins are removed, slice off the stem, split the chile in half, and scrape out the seeds.
Now you’re ready to dice the hatch chiles and use them in tons of different recipes. If you roast a big batch, you can freeze the diced chiles in portioned snack bags, so you can enjoy them year-round.
Hatch chiles are great in tacos, enchiladas, dips, casseroles, cornbread and biscuits.
Heat the grill to high heat. Add the chile. Cook about 7 minutes per side, until charred.
Place in a plastic bag and let rest for 15 minutes.
Peel off the skin. Remove the stem and seeds. Dice.
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar.
Using your hands, blend in the shortening and butter, until incorporated.
Whisk together the yogurt and milk. Add it to the flour with the cheese and chiles. Stir gently with a spoon.
Once everything is semi-combined, dump the batter onto the counter. Gently knead with your hands, until everything is blended.
Shape together into a flat loaf that is about 1 1/2 inches tall.
Using a circle cutter or glass, cut into circles. Place on a lined cookie sheet.
Brush with melted butter. Sprinkle with salt.
Refrigerate for at least 30 minutes.
Bake in a 375F-degree oven for 12-15 minutes, until golden.
While the biscuits are baking, whisk together the butter and honey.
You can substitute 1 cup buttermilk for the Greek yogurt and milk mixture. The batter will be more sticky, and the biscuits will flatten slightly when baked. This recipe was updated in 2022. It used to call for 2 tablespoons butter and 2 tablespoons shortening. I now use 1/4 cup of each. It makes them even more flakier.