Try Ecuadorian potato pancakes. I used cheddar and jalapeno, but you can easily substitute jalapeno with hatch green chili. http://7th-taste.com/2011/10/30/ecuadorian-style-potato-pancakes-with-jalapeno-cheddar-and-tempranillo-rose/

In central texas here too! My hubby's favorite is a restaurant near us makes a grilled cheese packed full of cooked hatch chiles and lots of gooey cheeses. He won't eat peppers (hot or mild) either, but LOVES them this way.

I recently moved from Austin to Seattle and am hoping the Hatch chile deliveries make it up here, those little cans just don't cut it. I put them in everything or stuff them, but mac-n-cheese (from scratch) and the following recipe are favorites. (changes I've made to the stew recipe are 3-4 cups black beans instead of the meat, no-fat yogurt instead of sour cream and using a soup pot instead of the slow cooker)

http://glutenfreegoddess.blogspot.com/2009/09/slow-cooker-roasted-hatch-chile-stew.html

Wanted to add for the above stew recipe, making your own stock and adding the discarded skins and core of the peppers to it is really good too... I usually buy the mild peppers so this doesn't kill me.

We roast them and put them on burgers, burritos, chicken...anything and everything! I live just north of Seattle and they show up in our markets in mid-August but only for a week or 2.

Try the blog Homesick Texan. Seems like she uses Hatch chiles a lot.

Cowboy candy! Here's the closest recipe to my sister's that I could find:
http://www.amazingribs.com/recipes/slaws_salads_and_other_vegetables/cowboy_candy.html
Usually we just combine sliced chilies, sugar and water and cook until thickened. Serve on crackers slathered in cream cheese.

After they are roasted, we freeze them and use them all year round. The freezing process also makes peeling and de-seeding them so much easier. We use them in just about everything. Have bought several bags of Hatch chilies every year. Yummmm.

I love this hatch chile potato casserole that Homesick Texan makes.

http://homesicktexan.blogspot.com/2009/08/hatch-chile-potato-casserole-funeral.html

Also, I second the suggestion of roasting them and putting them on cheeseburgers. Or roast them and mix them into a stew like posole. Or make a batch of queso with fresh roasted chiles. The sky's the limit here!

As a native New Mexican who lives far far away now, I miss having green chile on everything. I also miss the roasting season where every grocery store has a big roaster out front. The smell is incredible! Burgers, burritos, pork stew, beans, tacos, breakfast burritos...the list goes on. If you can think of it, it will probably work! Just go for it :)