Mild Chilli recipes

A golden, slightly sweet cornbread loaded with diced mild chillies that give every bite a gentle warmth without overpowering heat. Baked in a cast iron skillet for a crispy bottom crust, this is the cornbread that goes with chili, soup, barbecue — or just butter and honey on its own. A Southern staple elevated.

Whole mild chillies (think Anaheim or Cubanelle) stuffed with a seasoned cheese filling and baked until tender and melty. They have just enough heat to be interesting and enough sweetness to be crowd-pleasing — the perfect entry point for anyone who finds jalapeños too intense. A great appetizer or side dish.

Soft corn tortillas rolled around seasoned shredded chicken, smothered in a homemade mild green chili sauce, and topped with melted cheese. This is weeknight Mexican-American cooking at its most comforting — the kind of dish that empties the pan before it reaches the table. Made with fresh mild chillies, the sauce is incomparably good.

A classic green salsa made with roasted mild chillies and tomatillos — bright, tangy, gently warm, and far better than anything from a jar. This forms the base for enchiladas, the dipping sauce for chips, the braising liquid for pork, and the flavor backbone of green chili. Make a big batch.