If you want to use them for chile rellenos:
- You may want to leave stems on and seeds in. Some like to make their rellenos with the stems still on. If not, cut the stems off, and remove the seeds if you'd like.
- Arrange them on a cookie sheet about a quarter inch apart.
- Spray them lightly with water.
- Place them in the freezer and allow them to freeze for a few hours minimum.
- Remove them from the freezer and place them in plastic bags. They should stay separate (much like frozen fish filets) so that you can remove individual chiles when you are ready to cook them.
If you plan to use them for green chili and other dishes where they do not need to be whole:
- Some prefer to just divide them up into groups of 6 to 10 chiles and put each group in a plastic bag without peeling the chiles. Others find that peeling first makes them easier to cook with.
- Some not only peel the chiles (slide the skins off) but also remove the stems and seeds. This is mainly a matter of preference.
- Select the number to put in each bag according to how many you usually use when you cook with them. Leaving chiles in the refrigerator is not a good idea as they can easily grow mold in under a week.
Green chiles will easily keep in the freezer for over a year. Pack them up in convenient bags as soon as you get them home from roasting and you should find it convenient to cook with them in many dishes on short notice.