Buffalo Chicken Stuffed Chiles

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

Heat Scale
Submit Recipe

Serves: 10

½ cup mayonnaise
4 oz. cream cheese, softened
1½ cups chicken, cooked and chopped
2 Tablespoons hot sauce
1 teaspoon garlic, crushed
1 cup cheddar cheese, shredded
10 large Anaheim chiles*
¼ cheddar cheese, shredded for on top (optional)


Preheat oven to 350 degrees F.

In a large bowl, mix all ingredients except chiles and set aside.
Bring a large pot of water to a boil.

Cut off stems and clean out the seeds and ribs of the chiles. The ribs hold most of the heat so clean them well if you want to cut some of the heat.

Blanch the chiles by plunging them into the boiling water for 4 minutes and then place them in a large bowl of ice water.
Dry the chiles and then stuff them with the chicken mixture.
Place on a baking dish and sprinkle more cheddar cheese if you want though it’s not necessary.

Bake for 30 minutes.

Let cool a few minutes and then serve.

*The stuffing will fill about 10 large chiles or more smaller ones.

From mylifecookbook.com