I love jalapeños, but some people find them a tad “warm”, shall we say. You know the type. One bite, and their eyes swell shut, they start sweating profusely and waving their hands in front of their mouth to put out the 5 alarm fire inside. That’s fine, they’re not for everyone. To accommodate your friends and family who would prefer something milder, try these green chili’s, or Anaheim chili’s, instead! Green chili’s have almost no heat, so they are a great option if you are looking for an appetizer that will appeal to a wider audience.

Simple ingredients, and the prep time is less than 15 minutes, not including oven time.



Jalapeños Too Hot? Try Bacon Wrapped Green Chili’s!
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 16

  • 8 Anaheim Chili Peppers (large, fresh from your grocers produce section)
  • 1 Package of Cream Cheese (8 oz. at room temperature)
  • 2 Tbsp. Salsa (your favorite)
  • Salt & Pepper
  • Bacon (16 strips of regular bacon, NOT the thick sliced)*

  1. Preheat oven to 425 degrees.
  2. In a bowl, combine cream cheese with a few heaping tablespoons of the salsa and a few heavy pinches of salt & pepper then mix well to combine then set aside.
  3. Slice the stem side of the pepper off. Now slice pepper in half lengthwise. Spoon out and discard the seeds and stems.
  4. Use a piping bag or zipper bag** to spread about 2 tablespoons of cream cheese mixture in the hollowed out portion of pepper.
  5. Wrap entire pepper with strip of bacon.
  6. Place on a baking rack inside a baking pan so that the bacon fat can drain away. Bake for about 25-30 minutes or until bacon has browned.

*Your bacon will cook more thoroughly if you buy the regular bacon rather than the thick slices. Also, allow bacon to sit out of the fridge for about 15-20 minutes so it will be easier to stretch around the pepper. ** Put cream cheese mixture in a plastic zipper bag and snip off a small corner with scissors then “pipe” the cream cheese into the chili.


Slice the stem side of the pepper off.



Cut the chili’s lengthwise to create two chili “canoes”, scrape out the seeds and pipe in the cream cheese/salsa mixture.



Wrap the chili’s with bacon, and place on a cooking rack inside a baker’s half sheet. Bake in the oven at 425 degrees for 25 – 35 minutes, depending on the thickness of the bacon.



Serve with salsa, and you’re ready to go! Tasty! And no trips to the ER for your pepper challenged friends and family!