The easiest way to peel roasted chiles is to immediately steam the roasted chiles by placing the roasted chiles in a covered bowl or a plastic bag for 10 to 20 minutes to allow the steam that is trapped to separate the charred skin from the flesh of the chile peppers, which allows the skin of the roasted chiles to be removed easily, using a gentle pull or even a knife to scrape the skin off the roasted chiles.
The length of time to roast chiles is for 25 to 30 minutes at 450 F in the oven, until the skin of the chiles are blistered and charred.
When roasting the chiles under a high broiler you roast the chiles for 6 to 12 minutes or 3 to 5 minutes per side.
For best results when roasting the chiles, you should use a high heat method and then steam them in a sealed container or bag immediately for 10 to 15 minutes to make the chiles easy to peel.
The best oil for roasted chiles including roasting green chiles is canola oil as well as grapeseed oil and avocado oil.
I prefer to roast my chiles in avocado oil if available, although I will also use canola oil if I don't have any avocado oil.
These oils are great for roasting chiles as they have a high smoke point and neutral flavor that prevents the oil from burning at high temperatures and also ensures that the natural flavor of the chiles stays the focus.
Rice bran oil is also good for roasting chiles as well.
Roasted chiles including roasted green chiles are great to use 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 chiles including 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.