Perfecting New Mexico Green Chile

So here's what we've learned so far...

Anaheim peppers ARE the correct variety.
They grow just fine here in Utah, and they are always available at Carlos'.

Once you've got some in your hand, here's what you do:
Fire up the grill, as hot as you can make it.
Layer the chiles on the lowest rack.
Close the grill, and wait patiently.
Turn them when they start to blacken and blister.
Then turn them again.
Keep doing that, until they are totally black and blistered all over. It will look like you did it wrong, and you'll be nervous.

Dump the hot chiles into a heavy paper or plastic bag, and close it up tight.
Then leave them there. Once they are cool, you can put them in the fridge, but don't peel them yet.
Wait a couple of days. (This is very hard, because you want to eat them right away. But they need time for the roasted flavor to get into the 'meat' of the chile.)
Open 'em up and slip off the peel, which should just fall right off, practically.
Enjoy deeeeee-licious NMGC goodness, layered into everything humans can consume. Especially green chile-goat cheese-breakfast burritos. And cheeseburgers. And ham sandwiches. Who'm I kidding? I'd just about eat the plastic bag, and call it a sandwich!

Oh, BTW, don't let the dog get them off the counter while your back is turned. BAD DOG.