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!)
Cream cheese
Bacon (we use turkey bacon)
Toothpicks
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!
One thing I miss from New Mexico is the smell of chilis roasting. Your post brought back great memories.
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