how do you roast green chilies?

The easiest way to do them with a typical apartment electric stove is to use the broil function of the oven! Set the oven rack at it's highest level then peppers go under the broiler on a cookie sheet. You'll have to keep a close eye on them and I *know* how much of a pain it is to watch the broiler! Hands & knees on the floor time<g>.

Rotate the peppers as needed to get them charred all the way around, then into a paper or plastic bag to steam the skin off.

BTW non-Texans...Once you get east of the Pecos river you can pretty much forget about finding roasted peppers! Matter of fact it can even be hard to find raw peppers (besides bell)!

I roast mine over an open flame (if you have a gas stove, of course). Otherwise you could broil them. Wait until the pepper skins begin to blister and get brown, then turn them and grill the other side. Put them on a plate to cool. Then peel them if you wish. Or you can put peppers on a sheet pan lined with foil, and roast in a hot (500°F) oven, under the broiler, or on the grate of a barbecue grill. The more intense the heat, the more often you need to turn the peppers. They should be blackened and blistered rather evenly when done. This can take anywhere from 15 to 30 minutes depending on which method you use

It amazes me you cannot find that in Texas, though. I bet you are looking in the wrong places.

I do mine on a comal or over an open flame on my gas stove. I think you can also do them in the oven under the broiler but no matter how you do it you have to keep your eye on them and turn them so they will roast evenly. Then I put them in a plastic zip bag and cover with a kitchen towel for about 10 - 15 mins. That helps the skins come off easier when you peel them.

You can dry roast in the oven, but I got better results this way: Dip the peppers in oil, sprinkle with salt, then lay out flat on a piece of foil. Crimp the foil together to form a "pouch", poke holes in it, and roast at 225 for 30-60 minutes. Shake the pouch occasionally to turn the peppers. Good luck!

My mom always roasted chile on a griddle. (In Spanish, we call it a comal). Anyway, you have to keep turning them so they roast evenly. (I don't think you can do them in the oven). When they are done roasting, let them steam for a while in a wet dish cloth in the sink. Then peel.

I'm not sure if you can set the peppers on the burners of an electric stove - like it's done on the gas stovetop. Maybe if the burners are set on low heat? (Just thinking how much harder it might be to clean the burners if they were on a higher heat.)

...cut em and put em in the oven, i guess...