Chicken Stuffed Chilies


4 Large chilies

1 pound Cooked Chicken, shredded

2 oz Provolone cheese, grated

1/4 Cup Onion, chopped

2 slices bacon, cubed and cooked

1 Tbsp Basil

1 Tbsp Fennel fronds, finely chopped

2 Tbsp canola oil


Preheat the oven to 350 degrees.
Cut a slit lengthwise and a small slit below the top of each chili to form a T cut.
Remove the seeds and vein of the chilies.
Mix cheese, chicken, onion, bacon, basil and fennel fronds.
Fill peppers with cheese mixture.
Pour oil in an oven safe saute pan on medium to medium high heat, blister all sides of the chilies.
Set pan in the oven and continue cooking the pepper, 10 minutes.
Sprinkle on more cheese if there is any remaining.
Broil under the broiler for 3 to 5 minutes, until cheese on top is golden brown and bubbly.
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