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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.

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