The steaming makes peeling the skin a snap. The chiles should also be seeded. Roasted chiles freeze well and provide the opportunity for bowls of chile later in the winter. The half bushel resulted in slightly more than 6 pounds of seeded and peeled chiles.
I kept one package out of the freezer for dinner last night. There are thousands of recipes and variations for green chile. In fact, I think I seldom do it the exactly same way twice, but here is my basic recipe from August 2007 .
Recipe #9 Chile verde
4 -6 chicken thighs - bone in (or use a whole chicken)
4-8 seeded and peeled roasted Anaheim green chiles
5 or 6 fresh tomatoes - chopped (use canned in the winter)
2 cloves garlic
2 or 3 corn tortillas cut into strips
salt, black pepper, cumin, cilantro, orengano
cheese on top
Brown chicken and cook onions until soft. Add water or stock. Home made chicken stock is easy, but add a couple of cans of chicken broth if you are short of time. Roughly chop chilies and add them to the stew. Before serving, tear tortillas into small bits and add them to the stew. The tortillas will dissolve and thicken the broth. They also add a distinctive and authentic taste to the green chili. Serve with a cheese on top.
This recipe was cross posted at Living The Grand Life. An anonymous reader left this yummy recipe in the comment section.
Try this with your roasted chilies.
Remove seeds and skins. Flatten enough chilies to cover the bottom of a greased 9x13 inch pan.
Cover with a thick layer of sharp cheddar cheese, and a layer of Monterey Jack cheese.
Beat 4 eggs,with 1 TBS flour, 1 tsp salt and one can of evaporated milk.
Pour over the chilies and cheese.
Bake @375 for about 35 minutes until set.