The Ultimate Grilled Rajas con Papas Recipe: Smoky Green Chiles & Crispy Potatoes

Experience a symphony of smoky, sweet, and savory flavors with this outstanding Grilled Rajas con Papas recipe. Combining beautifully roasted green chiles, caramelized grilled onions, and perfectly crispy potatoes, this dish is far more than just a side; it’s a vibrant celebration of Mexican-inspired cuisine, ideal for complementing grilled steak, chicken, or as a delightful standalone vegetarian option. Prepare to elevate your next meal with this simple yet profoundly delicious creation.

There’s something truly magical about the aroma and flavor of roasted green chiles. For me, they are a culinary obsession, a key ingredient that transforms a good dish into an extraordinary one. Today, I am thrilled to share with you a recipe that perfectly showcases their unique character: Grilled Rajas con Papas.

This dish masterfully brings together the smoky heat of grilled green chiles (a process we’ll delve into shortly), the sweet, tender notes of grilled onions, and the satisfying crunch of pan-fried potatoes. The beauty of Grilled Rajas con Papas lies in its simplicity, using humble ingredients to create a side dish that’s rich in complexity and incredibly satisfying. It’s a testament to how traditional flavors, when prepared with care, can truly shine.

Understanding “Rajas” in Mexican Cuisine

In Spanish, the term “rajas” literally translates to “slits” or “slices.” When you encounter “rajas” in a recipe, it almost invariably refers to roasted chili peppers that have been cut into long, thin strips. While poblano peppers are traditionally the go-to choice for rajas due to their mild heat and robust flavor, my personal preference leans towards the more spirited green chiles such as Anaheim, Pueblo, or the famous Hatch chiles. These varieties offer a distinct, brighter flavor profile and a more engaging level of spiciness that, in my opinion, pairs exceptionally well with the earthy sweetness of potatoes. Their nuanced heat adds an exciting dimension that poblanos, while delicious, don’t quite deliver.

The Art of Grilling Green Chiles for Maximum Flavor

While I’ve previously shared methods for roasting green chiles on a stovetop – techniques that are undoubtedly convenient and effective (you can find that guide here) – grilling offers an unparalleled depth of flavor. The open flame imbues the chiles with a beautiful smoky essence that simply can’t be replicated by other methods. Whether you’re working with a gas grill or a charcoal grill, the process for achieving perfectly roasted chiles is straightforward and rewarding.

Simply place your chosen green chiles directly onto the hot grill grates. The goal is to char the skin thoroughly and evenly. You’ll need to turn them periodically, using tongs, to ensure all sides are exposed to the heat. The chiles are ready when their skin has completely blistered, appearing dark brown to almost black, and has begun to visibly pull away from the flesh. This charring process is crucial; it not only infuses the chiles with that desired smoky flavor but also makes the peeling process significantly easier. Be mindful not to let them burn to a crisp, as this can make the skin adhere too tightly, making it a challenge to remove.

Effortless Peeling: The Secret to Smooth Chiles

Once your chiles are beautifully charred and roasted, the next step is to prepare them for peeling. Immediately transfer the hot chiles into a plastic bag – a zip-top bag works wonderfully – and loosely seal it. Allow the chiles to rest in the bag for at least 15 minutes. This crucial step creates a steamy environment inside the bag, causing the chiles to sweat. The accumulated steam helps to loosen the charred outer skin, making it incredibly easy to peel away.

After resting, you can proceed with peeling. Whether you prefer to use your bare hands (be cautious as chiles can irritate skin, especially hotter varieties, so gloves are recommended for sensitive skin), a pair of disposable gloves, or even a paper towel for grip, gently rub and peel away the darkened skin. You’ll be left with the tender, smoky, and flavorful chile flesh underneath, ready to be sliced and incorporated into our delicious Rajas con Papas.

Crafting Your Grilled Rajas con Papas: A Step-by-Step Guide

With your perfectly grilled and peeled chiles ready, let’s bring this vibrant dish to life. The process involves a few simple steps, ensuring each component is prepared to perfection before coming together in a harmonious blend of flavors and textures.

Grilling the Chiles and Onions

• Begin by grilling 4 green chiles using the method described above. This will infuse them with that essential smoky flavor.
• Simultaneously, prepare a small white onion for grilling. Peel the onion and cut it into quarters. For best results and to retain moisture while achieving a lovely caramelization, wrap each onion quarter snugly in aluminum foil. Place these foil-wrapped onions directly on the grill grates alongside your chiles.
• Turn the wrapped onions periodically to ensure even cooking. The magic happens inside the foil where the onions will slowly char and caramelize, becoming incredibly sweet and fragrant.
• After approximately 15-20 minutes, check the onions. They should be soft, slightly browned, and emit a wonderfully sweet aroma. Once cooked, remove them from the grill, unwrap, and carefully slice each piece into thin strips.
• Once your chiles are done grilling and have rested, peel them thoroughly as detailed in the previous section. Then, slice them lengthwise into long, thin strips, mimicking the traditional “rajas.” If you prefer a milder dish, this is the ideal time to remove the seeds and internal veins, which are responsible for most of the chile’s heat.
• Set both the sliced chiles and onions aside, ready for the next stage of our culinary adventure.

Achieving Perfectly Crispy Potatoes

The potatoes are the heart of this dish, providing a comforting base and a satisfying texture. Achieving that golden, crispy exterior while keeping the interior tender requires a specific technique.

• Start by cutting 4 Russet or Yukon Gold potatoes into uniform 1-inch pieces. Uniformity is key for even cooking.
• Place the potato pieces in a large pot and add enough water to cover them by at least 2 inches. Season the water generously with salt – this is your first opportunity to flavor the potatoes from within. Bring the water to a rolling boil and cook the potatoes for exactly 5 minutes. This parboiling step is crucial: it softens the potatoes slightly, ensuring they cook through quickly in the skillet and develop that desirable crispy crust without remaining raw in the center.
• While the potatoes parboil, heat two tablespoons of your preferred cooking oil (vegetable, canola, or olive oil work well) in a large cast iron skillet or a good quality nonstick pan over medium heat. A cast iron skillet is highly recommended for its ability to distribute heat evenly and achieve an excellent crisp.
• Drain the parboiled potatoes thoroughly. Add them to the hot skillet in a single layer, ensuring they have enough space to brown properly. Avoid overcrowding the pan. Sprinkle the potatoes with about ½ teaspoon of kosher salt.
• Cover the skillet and cook for approximately 10-15 minutes. This covered cooking period allows the potatoes to steam and further tenderize while starting to develop a golden crust on the bottom.
• Uncover, then carefully flip the potatoes to expose the uncooked sides. Sprinkle with a little more salt if desired. Continue to cook uncovered for another 5-10 minutes, flipping them occasionally, until all sides are beautifully golden brown and delightfully crispy.

Bringing It All Together

Now comes the exciting part – combining our flavorful components to create the final dish.

• Once your potatoes are perfectly golden and crispy, add one diced garlic clove to the skillet. Cook for about 1 minute until fragrant.
• Immediately follow with the previously prepared sliced chiles and onions. Sauté everything together for another 2-3 minutes, gently stirring to combine all the ingredients and allow the garlic to soften and release its aromatic oils into the dish. This brief sauté also ensures the chiles and onions are thoroughly heated through and their flavors meld beautifully with the potatoes.
• Remove the skillet from the heat. Finish the dish by sprinkling with 1 tablespoon of freshly diced cilantro, which adds a burst of fresh, herbaceous flavor. Taste and adjust seasoning with more salt and black pepper as needed.

Serving Suggestions and Culinary Versatility

Grilled Rajas con Papas is incredibly versatile. It shines as a robust side dish for a variety of grilled meats, making it an ideal companion for a juicy steak, flavorful chicken, or even grilled fish. But don’t limit its potential! This hearty and flavorful potato and chile mixture can also stand alone as a light vegetarian meal, perhaps topped with a fried egg or a sprinkle of cotija cheese for added richness. Consider using it as a delicious filling for tacos, burritos, or quesadillas. Its smoky, savory, and subtly spicy profile makes it a fantastic addition to any brunch spread or a casual weeknight dinner.

I genuinely hope this recipe brings joy and deliciousness to your kitchen. It’s a dish that truly celebrates the vibrant flavors of Mexican cuisine, made accessible for your home cooking.

Explore More Green Chile Delights:

If you, like me, have a profound appreciation for the incredible flavor of green chiles, then you absolutely must try these other beloved recipes:

• Creamy and Cheesy Chile Verde con Queso: A comforting, indulgent dip or topping that’s packed with chile flavor.
• Pork Green Chile with Spinach: A hearty stew, perfect for cooler evenings, offering warmth and robust flavors.
• Roasted Green Chile Pastel de Papa (Shepherd’s Pie): A unique twist on a classic, infusing the comforting shepherd’s pie with a smoky chile kick.

For those times when fresh chiles aren’t available or you’re short on time, I recently discovered The Hatch Chile Store, which conveniently ships frozen roasted green chiles directly to your door. It’s a fantastic resource for keeping that authentic green chile flavor at your fingertips year-round.

We love hearing from you! Please leave a comment below if you make this delightful recipe, or share your culinary creations on Instagram and tag me @everydaylatina. Your feedback and photos truly make our day!

Recipe