Preparation

1. Coat the Baking Pan well with nonstick cooking spray. Place prepared peppers onto the pan. Place in oven in rack position 2. Select Roast at 450°F for 30 minutes.
2. Halfway through cooking time, turn the peppers to evenly brown. When time expires, place roasted peppers into a mixing bowl and immediately cover with plastic wrap. Allow to steam to loosen the skin for about 30 minutes.
3. While peppers are roasting and cooling, mix the cheeses together so the three are completely mixed. Divide equally into 10 portions; roll and form into cylinders, approximately the size of the peppers.
4. Once peppers have rested, carefully remove the skins and all seeds while keeping the pepper mostly intact.
5. Put a cheese cylinder into the pepper. Using your hands, form the cheese to fit the length of the pepper; carefully cover the cheese with the pepper so that the end result resembles the chile pepper. Repeat with the remaining.
6. If desired, secure the pepper with a toothpick to completely cover the cheese. Refrigerate the stuffed peppers for at least 4 hours up to overnight to completely chill.
7. When ready to AirFry, place the AirFryer Basket onto the Baking Pan and coat with nonstick spray.
8. Place the flour, 2 beaten eggs and crushed tortilla chips individually into 3 shallow dishes. Dip each stuffed pepper into the flour to completely coat and shake off any excess before dipping into the egg, and then finally coating in the crushed tortilla chips.
9. Place each pepper onto the prepared basket in one layer. Liberally brush or spray evenly with oil.
10. Place basket into the oven in rack position 2. Select AirFry at 400°F for 10 minutes.
11. Serve immediately with prepared Ranchero Sauce (recipe on Cuisinart.com).