“I use roasted Hatch Green Chiles, which are gold 'round these parts, and cream cheese to accompany the bacon,” she writes. “The mild spiciness of the pepper is a lovely complement to the saltiness of the bacon and the sweetness of the cheese.”
Also, do your best to get those Hatch chile peppers. Grown in the Hatch Valley of New Mexico, the unique terroir creates that distinct flavor profile in the chiles. If you can’t get your hands on Hatch, don’t worry. Anaheim chiles or poblanos will work just fine.