One thing that I probably should start buying in bulk because I purchase a can or two every week at the grocery store: Green Chiles.
It's the season for Hatch Green Chiles around these parts and when I was at Whole Foods this week, they also had some Colorado local chiles (Pueblo, CO) so I picked up a ton. I roasted them by washing, cutting in half length-wise scraping out the seeds and putting them on a baking sheet on a sheet of tin foil. I put them under the broiler for a bit until they were nicely charred. I had just cleaned my stove top or else I would have just roasted them on an open flame.
I plan on freezing lots of them for future recipes and then today, I added them to some cornbread. SO GOOD. It's such an easy addition that makes for tons of flavor. Add as many as you desire into your normal recipe. ((this recipe is BOMBBBBB but you can also use a store-bought mix if you desire. This time around, I used the organic cornbread mix by Arrowhead Mills ((also found at Whole Foods)). I added the chiles after I poured the batter into the baking dish to make sure they didn't get coated and settle into the bottom.
This is such an easy side dish for Fall soups & stews (like my favorite tortilla soup recipe), but would also be great for tailgating and hosting football watching parties this season (WHOOP!).
TIP: If you don't want to roast and dice these yourself, Whole Foods Markets near you are roasting these fresh daily—you can throw them into dishes with ease, or freeze them and enjoy later!