Since I enjoy no foods with heat, I know nothing about chiles. Is there one that can be used just for flavor without burning one's tongue off? TIA
The only mild one I know is the California chile. Ortega sells canned ones, chopped or whole (to stuff with cheese for chile rellenos).
If you love the flavor of a hot chile you can cool it down by cutting apart and under running water (with rubber gloves) rub out the seeds and breaking the inner membrane which holds the fiery hot fluid, letting the water rinse it away.