I keep those mild green chilis always on hand. They are perfect for giving a tangy Mexican flavor in things like egg and cheese bakes, or cheese and refried beans bakes (great low carb casseroles, great winter morning brunches), without heat. But I also now keep the chipotles in adobo sauce cans too, because combined with sour cream, that is the sauce par excellence for fish tacos. Just combine in food processor and that’s it. So good. Spicy.
Me too - I love those green chiles. I’ve been hankering for a green child puff/chile relleno casserole, made with eggs, cheese, some flour and lots of green chiles. Last time I put in a layer of whole chiles and it was harder to cut and chew so I’ll stick to the diced ones this time.