This is a recipe I got from my mother-in-law several years ago. I was very nervous to try it because I am not a huge green chili fan, but you know what? They are so yummy. The combination of the hot chili and cool cream cheese go very well together. When baking them, I use toothpicks to hold them together. You can serve them with or without the toothpicks still in them.
Green chilies (I use mild. If you like a fiery burn, go with something hotter!)
Bacon (we use turkey bacon)
Cut the ends of the chilies and clean out the seeds. If the chilies are long enough, I cut them into two to three sections. Fill each section with cream cheese and wrap a slice of bacon around it. Secure it with a toothpick. Place on baking sheet lined with tinfoil. (I spray my tinfoil with non-stick spray) Bake in oven at 350 degrees until bacon is browned and crispy. During the summer, I actually cooked mine out on the grill on a sheet of tinfoil so I don't heat up the house. Turned out great!