By Caroline Vega, Foodie of All Trades

Kikkoman challenged us to come up with a Cinco De Mayo recipe using their Asian products! Here’s our take on a Latin/Asian dish!

6 Large Anaheim chile peppers
2 cups Kikkoman Japanese Style Panko Bread Crumbs
1 cup Kikkoman Teriyaki Marinade
1 large chicken breast (marinated 4 hours or overnight in Kikkoman Teriyaki marinade and baked)
1 package Queso Fresco Quesadilla style or any yellow cheese
3 eggs
1 cup Canola oil
Toothpicks
Salt/Pepper to taste.

Interesting flavor combos!

Preheat oven to Broil.  Spread the chile peppers on a piece of foil with the dull side upright. Allow the peppers to blister on all sides.  Remove from oven and place in a pot with an airtight lid to sweat.  Remove 10-15 minutes later when the skin are easily removable. Make a small slit on one side of the chile starting from the top about half way down.  Scrape away any seeds. Make sure each pepper is thouroughly dry.

Shred your marinated, baked chicken. Slice the cheese into pieces that would fit each pepper.

mmm. cheese and chicken stuffed peppers

Crack the eggs in a bowl and scramble.  Place the panko crumbs in a bowl wide enough to roll each pepper.

Heat a skillet with 1 cup canola oil and its ready when a drop of water sizzles when dropped in.

Place a mixture of the chicken inside each pepper along with a slice of cheese.  Secure closed with a toothpick.  Dust lightly with flour if the outside is moist at all.  Dip in the eggs and then roll in the crumbs.

Panko Breading makes everything better!

Immediately place in the frying pan and fry till golden brown.

Make sure the oil is really hot before frying!

Place on a paper towel covered plate to drain and then enjoy!

Golden Beauties!