So I'm going to show you how to grill some chile on the stovetop in case you don't have an outdoor grill. And it's really very simple. Sometimes you just want to grill 1 or 2 chiles. This is what I do. I just get got to have a gas grill. I can't do it on an electric stovetop. And you get them going and get it about medium heat, about like that because you don't want to burn it, but you just want to kind of blister, just kind of want to blister the skin, and you'll need a flat, a long, flat chili. It's best to have one that has a good stem on it.
So you can hear it popping; that's a good sign. And then you'll need some metal tongs so you're able to maneuver the chili around on the grate, and you just kind of flip it over, see how it's starting to blister. That's a good thing. So you just kind of maneuver it around and just let it. There's no right or wrong here.
I do this with poblano chiles and make a really cool breakfast. You can do the same thing with these chilies.
You just get them going. Then peel them and then stuff them with scrambled eggs, bacon, and cheese. They're so yummy. So that's why you'd want to do just maybe 1 or 2. You wouldn't want to do a whole box of chili this way, but just 1 or 2.
I'm going to turn the fire up just a little bit and see if we can get it. Also, make your kitchen smell really good. See, we've got a good blister going there.
You can always use your tongs to get maneuver it around and get those areas that you can't quite get from just laying it on there. Oh, it smells so good. I wish you could smell this. Smells so good. Soon as you're done, you're going to want to put it in cold water, and the skin will just fall right off. So I'm going to pick these up. And this is something we did a little earlier. So I'm just going to dump it down in this cold water. And I might run it under some cold water. See how easily the skin peels off? That’s it! Enjoy!