To clean roasted green chiles, it involves steaming the roasted green chiles to loosen up the skin, then you peel away the char and remove the seeds.
First steam the roasted green chiles in a sealed bag or in a covered bowl for 15 minutes.
Next put on some food safe gloves and then gently peel the skin of the roasted green chiles and scrape out the seeds and stems.
The reason you should wear gloves when cleaning and peeling roasted green chiles, is because the capsaicin oils can burn your skin and are difficult to wash off.
To peel the skin from the roasted green chiles after steaming them, take a roasted green chile, and gently pinch or pull the skin from top to bottom.
The skin of the roasted green chiles should slide off in large sheets, and if any patches are stubborn, you can use a sharp pairing knife to scrape the skin off the roasted green chiles gently.
Cut off the stem, then to remove the seeds from the roasted green chiles, gently slice a small slit in the side or pop the top off and rinse the inside under a very slow, gentle trickle of water.
You can also use your fingers or a spoon to scoop out the seeds and vein structure.
If you want to freeze the roasted green chiles whole, you can also gently blot them dry with paper towels to remove any excess moisture.
Roasted green chiles are great to use for blending into sauces and even Ranch dressings, adding to soups and stews like green chile stew for example, and even scrambling the green chiles into eggs and omelets.
You can also use roasted green chiles for mixing into some cheesy dishes like queso, macaroni and cheese or even use the roasted green chiles for toppings on burgers or pizzas.
I also love to add roasted green chiles to some spaghetti and even burritos.
Even making sandwiches with the roasted green chiles is a great fast and easy food to make that is also delicious.
Or you can also eat the roasted green chiles in beans, mashed potatoes, top them with some sour cream or even add the roasted green chiles to some homemade pot pies or other meat pies.
The possibilities of using roasted green chiles are endless.
Anything that you can think of to add them to, will work great.
Many people use roasted green chiles to top scrambled eggs, or even mix them in with scrambled eggs, omelets, breakfast burritos, frittatas and other burritos.
Mixing roasted green chiles with cream cheese or avocado toast or even adding the roasted green chiles to nachos and nacho cheese is also a great way of eating and using roasted green chiles.
Roasted green chiles are also great for mixing into patty meat or melting on top with some cheddar cheese or other cheese.
Green chile stew is a popular staple dish that is made with pork, chicken or ground beef and onions and potatoes as well as the green chiles which can be added roasted or unroasted.
Roasted green chiles are also commonly used in enchiladas and Rellenos and used in the sauces or stuffed into the tortillas and peppers.
Adding diced roasted green chiles to the cheese sauce of the pasta and mac and cheese is also great or add the roasted green chiles to tortilla soup or chicken noodle soup or even instant ramen noodles.
For appetizers and sauces, roasted green chiles go great in Queso and dips, and can be combined with melted cheese, hummus or guacamole.
Or stir the roasted green chiles into pimento cheese for a nice spicy twist.
You can also blend your roasted green chiles in with mayonnaise, aioli or even cilantro rich.