Wickenburg 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 ounces cream cheese
3 ounces shredded Cheddar cheese
3 to 4 ounces shredded cooked chicken
4 ounces dry bread crumbs
4 ounces chopped scallions
1 tablespoon minced fresh cilantro
8 ounces 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 degrees F) for 2 to 3 minutes, until golden brown.

Place in an oven heated to 325 degrees F for 10 minutes.

Serve with guacamole, sour cream and salsa.

Serves 4.