The $1.19 Kroger Find I Stock Up On—I Put It In Everything

I grew up in a home where roasting chiles was a weekly event. But as much as I love the smoky aroma and the memories of family meals that it brings back, I don’t always have the time to roast and peel stacks of chiles.

That’s why I always keep a few cans of fire-roasted diced green chiles in my pantry. They’re an underrated canned find that effortlessly brings big flavor to some of my family’s favorite comfort foods.

Why I Love Canned Green Chiles

When I don’t have time to roast chiles myself, I turn to the canned ones. My favorite chiles to roast are poblanos (I like it spicy!), but the canned versions usually use Anaheim peppers, which have a similar earthy flavor. They’re a little milder and have a hint of sweetness and tang. This makes them an overall crowd-pleaser that you can use in all sorts of dishes. And they’re budget-friendly, too—I usually get 4-ounce cans at Ralph’s (or Kroger) or Trader Joe’s for right around a dollar.

Since they’re already roasted, peeled, deveined, and diced, all I have to do is drain them before adding them to my recipes. In my home, canned green chiles make their way into everything from quesadillas and enchiladas Suizas to mac and cheese and cheddar biscuits and even sour cream-based dips. They’re also a great way to jazz up omelets, canned beans, stews, and so much more.

How to Make Roasted Green Chiles

Roasting chiles isn’t exactly difficult, but it does require a few steps before they’re ready to go. My mother taught me to roast them by placing them directly over an open flame—or on a piping hot cast iron griddle that we Mexicans call a comal—until they were almost completely charred. To save some time, you can do like my mother often did and line them up on a baking sheet, then pop them under the broiler until you get the same blackened result.

After you remove the chiles from the heat, immediately transfer them to a glass container with an airtight lid to trap the steam generated during the roasting process. This “sweating” step helps loosen the skin, making it easier to peel after just a few minutes. Then, create a slit in each pepper and scrape away the seeds and veins — since that’s where most of the heat is stored — before slicing or dicing them.

If you decide to try this DIY method, make sure to open the windows in your home because, while they smell good, they release capsaicin into the air while they’re roasting which can irritate your throat and eyes and literally make you feel like you’re choking.

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