I just bought an entire bushel of green chillies and had them roasted. Even tied up in a plastic bag, they are making the whole house smell WON-derful 
After they cool a bit, I’ll go cut off the stems, strip off the skins, and freeeze them.
I use them in omelets, and I make a killer homemade green chilli.
So what do you do with YOUR green chillies?
Put 'em in cornbread! If I have a bunch I usually toss them into homemade salsa.
stuff 'em and fry 'em,
What are chillies? Are they like chiles?
Slight nitpick, it’s green chile, not chili. Chili is the red stuff with beef and beans in it.*
I usually do a green chile stew. Easy to make in a crock pot and it rocks. I also dig green chile enchiladas though that takes a little more work.
I’ve had Green Chile Ice Cream that was suprisingly good.
Slee
*Yeah, it’s a pointless nit. One that for some strange reason gets on my nerves.
Three words: Green. Chili. Cheeseburgers.
Even more obsessive nitpick: If it has beans in it, it ain’t chili! 
So my antecedants come from Texas…sue me.
Non-obsessive nitpick: There are numerous accepted spellings.
A tasty side dish: saute some chillies ( 
) with some bell pepper strips, sliced onion, sliced zucchini, and a few cumin seeds.
New Mexican Green Chile Stew is the correct answer. 
<sigh>
I just scoured this northern town looking for chiles. I’ll roast 'em myself, as actual roasted chiles ala New Mexico is not going to happen. After going to every grocery store in town, I ended up with a little less than 2 pounds of Anaheims.
Sometimes living in the north really sucks.
Some really good ideas so far!
Green chile ice cream, huh? Actually, I have the ice cream maker out already (I am making some honey banana walnut ice cream for Labor Day). Just might have to try a little experiment.
Mmmm… poppers!
If you have a good chicken soup recipe (and everyone should), dice and saute the chiles with the other aromatics before adding the stock. Make lots and freeze some for a cold night. You won’t be sorry!Green chiles substituted for bell peppers also make for a very interesting variation to a standard Jambalaya recipe.
Oh, I absolutely luuurves green chiles! Spell it any way you’d like, just hand me a fork!
Stuffed chicken breasts (chile, jack cheese, sprinkle of cumin, bit of very finely chopped green onion)
Inside out rellenos (shredded or cubed - leftover - chicken or pork, chopped chiles, white sauce, onions, cumin, garlic, oregano, grated cheese in a casserole dish, bake until bubbly, top with torn/broken tortillas, either kind. Corn chips work in a pinch, but watch the salt)
Crock-pot Pig ( pork roast, chilies, onions, tomatoes, chicken broth, simmer all day, eat with flour tortillas & any fixin’s you feel appropriate)
Plus, of course, real rellenos, salsa, Irish Menudo (I do NOT eat hominy!), green chile, burgers . . . almost every food is improved by a good green chile!
This thread is making me homesick – and hungry. 
Man, I miss that smell. We used to buy them from roadside stands east of Pueblo and get them roasted.
To me, the best use for them is the pork green chili which you either eat plain (a “bowl of green” to the locals) or smother everything else with. Any burrito or enchilada is way better swimming in REALLY FIERY green chili.
Here in Kentucky they smother everything in cheese. Ugh.
Just curious, but what do you mean by “had them roasted?” Do you employ servants? Or does the local store roast them for you? Man, that would be nice.
Or, did you roast them yourself? In that case, what’s your preferred way to roast a bunch of chilies? Do you make your own Chipotle?
Most places (frequently roadside stands - if you’re in Denver in late August, find S. Federal Blvd, & follow your nose! Ask for Big Jim’s, while you’re at it. Much better than anaheim) will sell them raw or will roast them for you free, usually in a marvy little chile roaster (rotating 50 gallon drum with expanded metal grating insert & door, over a fire).
To roast them yourself, just light the barbie, or get out your broiler pan, and turn frequently. The Help has other things to do – git yerself into the kitchen & bask in the aroma
No servants, 8 bucks for a 30 lb bag at the Wally world, and they roast them for you right out front, by the time you get them home, they’ve steamed and cooled and are easy to skin and seed. And its not a popper, its a super popper, a relleno.
My favorites, straight up green sauce, onion and garlic sauteed, a tiny bit of flour, add a massive amount of chile, and bit of tomato. Add pork beef or chicken as you see fit and add some sort of totilla and cheese if you must, though eaten as a soup with pork is the best way.j
Green chile grill cheese, two big slices of multi grain bread, some nice fake monsanto cheese, and about 1/2" thick of fresh roasted chile, that is if you don’t eat it all while your peeling it.
You can get a little crazy too, down here, southern NM they have green chile egg rolls at the chinese places, and green chile chicken lasagna (white sauce) at one of the italian restaruants, it is reallllly good.
Also a good juevos rancheros, not the crap on the food network with salsa on an egg, but real chile, red or green smothering over easy eggs and corn tortillas and nice chunks of tender pork.
Don’t get me going on red chile, thats a whole other ballgame.
As heard on the radio for the Hatch chile fest. Jeff foxworthy voice.
You know your a chile lover when your first decision in the morning is red or green.
Wow. I hate you. I’ve never seen that around here.
Yep…that’s exactly where I got mine, and yes they roasted them for me right there.
Skinning and seeding them took awhile since I was by myself. But I had a few beers to keep me company, so it all worked out
And MadPansy64 , what are “Big Jims”? I haven’t discovered those yet.