I think it can depend on the brand and the chilies. Like some are more jalapenos, and some can be more than that. I don't think they are hot, like the canning process tones down the heat to me.

You might want to get a small can and taste them- then you can judge how hot they are and adjust how much you use accordingly, depending on the recipe.

If you really don't like the heat but still want that pepper-ness, you might be able to substitute pepeperonchini or banana peppers, depending on the recipe.

Ortega canned green chilis--the basic ones that are like Anaheim or Hatch chilis in shape--are very mild but still have a chili pepper taste. A friend puts them in omelettes, which is how I know. I agree with Bees about tasting to be sure, but these are peeled and "filleted", and nary a seed or pith, which is where a lot of the heat is stored.

I've got a small can of Carlita brand (brands will vary region to region and store to store) green chilis in my cabinet. Jalapenos and definitely not hot but does add the "pepper-ness".

I often go for a can of Ro-tel if the recipe - chili or a hot dish - can take the tomatoes, etc. Ro-tel has the original, with lime and cilantro, mild, semi-hot, and hot to choose from.

It's embarrassing to admit----I want to make an Impossibly Easy Taco Pie. I occasionally enjoy other impossible pies. I live alone and if I like this I will eventually finish it. I don't mind the taste of the leftover Impossible pies if warmed in the microwave. I throw out an enormous amount of food because I am terribly picky and won't eat something that isn't just what I want. Also, I never had a freezer until I was married. My mother used to say her mother threw out something if it froze. I hate planning ahead, thawing and reheating because the reheated is seldom as good (in my opinion) as the original. Also, due to previous stomach surgery I can eat only small portions of real meat in one sitting. If I treat myself to a prime rib dinner out, I take almost all of it home and the cats and dog get the leftover meat. Thanks for the advice. I will look for the brand mentioned and do a taste test before I decide if I use the entire can, as the recipe dictates.

Ortega and similar canned green chilies are generally on the milder side and tend to add flavor more than heat. However, just like fresh peppers, you can get some surprises -- milder or hotter than you expect. Open them and smell them before you dump them into any recipe. If they are hotter (and also like fresh), you will be able to tell by the smell. They will be more pungent and maybe even tingle.

Hope you like the recipe.

It's interesting to look at the Scoville scale to see the big differences among chilies.

mudlady -- I make ITP frequently --DH and I love it and it and the leftovers reheat fantastic -- great to to take to work for lunch!

Anyhow, I have never found chopped green chilies in the can to be hot -- I usually just buy the store brand.

Many canned chilis will give the heat level on the can ... mild, medium and hot

Mild is slightly warm
medium is hot enough for most of us
hot ius usually not hot enough for a chili-head