Thanks to my sister Michele, M&I have green chile to last us a good long while. Yeah! She bought, froze, packaged and overnighted three large bags of chile for us. They arrived today ready to roast. You need to remove the tough outer skin to get to the tender meat of the chile. Roasting also given them a nice smokey flavor. I have been researching the best ways and I think I am going to try a combination. Since I am pretty excited I am going to try some in the oven under the broiler tonight. This weekend I will try a few on the charcoal grill. Apparently the even heat of a gas grill would be better, but we have to work with what we got. Thanks again Michele!