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LOS CABALLEROS RANCH STUFFED CHILE PEPPERS

This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament.

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 T. 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 (350ºF) for 2 to 3 minutes, until golden brown. Place in an oven heated to 325ºF for 10 minutes. Serve with guacamole, sour cream and salsa. Serves 4.