One of the easiest ways to keep a bit of chopped green chile handy is in a zip lock bag.  After roasting, peeling and chopping a batch of chile pods, I spoon a half cup or so into a quart size freezer bag. I then press the chile flat with the palm of my hand, squeeze out the air, zip up the bag and into the freezer it goes.

Now I have a thin layer of chopped chile that I can break off in small chunks when I just want a little bit, say enough for a single sandwich or serving of scrambled eggs.