Fresh green chiles are harvested from August through October. Fresh is always best, but you can roast them, peel them and then freeze them in an airtight container for use all year long. Fresh green chiles will bring you the best flavor, though frozen or canned chiles or sauces will do in a pinch. Take advantage of local farms or farmer's markets for fresh chiles.
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This recipe for chile rellenos (green chiles stuffed with cheese, dipped in batter and fried) is very simple. All you need is chiles, cheese and eggs. In this step-by-step recipe, each step includes a picture so you can follow along.
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Caramelized onions and roasted green chiles come together in creamy sauce that will make your mouth water. Rajas make a great side dish, or a filling for tacos.
The best way to get the skin off of a chile, and give the chile a wonderful smoky flavor is to roast it. Roasted green chiles are used in everything from chile verde to salsa verde.
This pork stew is a well-known Mexican dish. The pork is simmered in seasoned green chile sauce as well as diced green chiles. It is rich and hearty, perfect for a fall evening.
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Green chile sauce flavors these delicious chicken enchiladas. You only 6 ingredients and an oven to make them. You can also make them ahead of time and freeze or refrigerate them until you're ready to cook.
Delicous and creamy with the zesty flavor of roasted green chiles, you can't go wrong with this guacamole recipe.
What better way to enjoy the smoky flavors of fresh roasted green chiles than rolled in tortilla with cheese and fried until golden brown.
Enchiladas stuffed with scrambled eggs and cheese and topped with green chile sauce. This dish is perfect for breakfast or brunch.
A zesty green salsa made with roasted green chiles and tangy tomatillos. Perfect for snacking with tortilla chips or layer on chicken before baking.