Chiles manzanos are very attractive to birds while in the bush, they are also very attractive to the eye in the market and on a plate. They are fiery but the cheese should help in that department. This dish makes a good appetizer and a good conversation piece which also can be a side to any dish.
- 12 manzano chiles
- 8 ounces cream cheese
- 8 ounces ricotta
- 1 sprig chopped fresh cilantro leaves
- salt to taste
- 1 vegetable oil
- Rinse the manzanos and dip them in boiling water for one minute. After they cool off, cut the crowns off of the chiles and remove the seeds and veins.
- In a bowl, mix the cheeses with the cilantro. Add the salt. Stuff the chiles with the cheese mix and place them in the refrigerator for one hour. They can be served cold or oven warm.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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