We use green chilies in lots of things. DH is from India, so chilies are a staple around here
If we don't want something to be too spicy, we remove the seeds. You can use them in scrambled eggs (yummy!), or fresh salsa (mince them up with tomatoes, onion, cilantro, etc.), or guacamole, or use them in a meat or chicken curry (we saute them with the onion in the beginning of the recipe, before adding the rest of the meat & spices).
Here's a really yummy recipe idea off the top of my head:
heat oil, add cinnamon stick, a few cloves, cardamom pods (about 6) and crushed black pepper.
When spices start to smell really good, add sliced onion, 6 slices fresh ginger, green chilies (not cut up if you don't want it spicy).
When onion is soft add meat (cut up), 1 Tbsp. vinegar, and water mixed with some coconut milk, and salt.
Cook until meat is tender. You can also add some cubed potato for the last 20 minutes of cooking time.
YUMMMMM.... there you have a nice south Indian curry with lots of yummy gravy!