What to do with 5 lbs of Hatch Green Chiles?

Thank you everyone (and New Mexico for this amazing chile) for all the helpful tips! Now I just need to incorporate this roasting/freezing project into my Hurricane Irene plan...

Yes, definitely, roast and freeze. You can make a thousand versions of green chile stew, calabacitas, enchiladas, etc., etc. 5 lbs is not enough! Do keep in mind that the chile gets hotter the longer you freeze it. Come February, all the green chile gets super hot!

Join the Hatch cult! Here in Texas, enthusiasts stock up now for the year. Try to rig something up so that you can roast outside to prevent eye-searing particles from lingering and causing days of misery.

I agree with Waverly. You can broil them to get a nice char. Watch closely and trun over 1/2 way through. Use gloves to handle. If you remove the skin, stems, and seeds now it will be speedier to use them later. HOWEVER, if you are pressed for time, (or tired) you can freeze them after broiling with the stems, seeds, etc. and do all that when you defrost them. Freeze them in small freezer bags so that you can take out just what you need. Hacking off a small amount from a big frozen block is time honored, but a lot riskier. Here in New Mexico, the smell of fire-roasting chiles is in the air as we bag and freeze in order to last us until next year's crop.

I agree with Waverly, freeze what you won't use right away. I would recommend using a FoodSaver as they keep the food fresher longer than a standard zip top bag.

Or, you could send me half of your box! LOL

This won't help for bulk storing of the chilies but if you're looking for a way to serve them, this recipe is terrific: http://www.food52.com/recipes/3058_devils_on_hatchback

Excellent! Roast those chilies right away. Remove the stems and seeds; slice them lengthwise and freeze them in freezer bags. You will have a supply of Hatch chilies for months. Chop frozen and saute with other vegetables, throw into queso or scrambled eggs; stuff them with goat cheese and pine nuts and seal with toothpicks and bake for an easy chile relleno......I could go on and on.