Los Caballeros Ranch Stuffed Chile Peppers


  • 8 mild (Anaheim) chile peppers
  • 4 oz cream cheese
  • 3 oz shredded Cheddar cheese
  • 3 to 4 oz shredded cooked chicken
  • 4 oz dry bread crumbs
  • 4 oz chopped scallions
  • 1 Tbsp minced fresh cilantro
  • 8 oz diced green chiles
  • Egg wash (for breading)
  • Cracker meal (for breading)
  • Vegetable oil (for frying)


Blanch peppers in boiling water for 6 to 8 minutes. Slit peppers lengthwise and remove seeds; drain on rack and cool.

Combine cream cheese, Cheddar cheese, chicken, bread crumbs, scallions, cilantro and diced chiles, mixing well. Fill peppers with mixture and push each together to close. Chill 1 hour.

Dip in egg wash (egg white mixed with a little water), then cracker meal. Fry in hot oil (350° F) for 2 to 3 minutes, until golden brown. Place in an oven heated to 325° F for 10 minutes.

Serve with guacamole, sour cream and salsa.

Makes 4

Print This Page