Cheese-Stuffed Chillies
Turn up the heat with these tasty bite-sized nibbles. Creamy, crispy, spicy & cheesy, they're a guaranteed to be a hit!
Ingredients
- 10 fresh chillies
- Fresh Chilli Ball
- 125g cream cheese
- ¼ cup grated parmesan
- 2 Tbsp chopped coriander leaves, plus extra sprigs, to garnish
- 2 cups panko breadcrumbs
- 2 eggs, whisked
- 1/3 cup cornflour
- Oil, for deep frying
- Mayonnaise, to serve
Method
- Roast chillies over a gas flame until blackened all over (see tip). Remove. When cool enough to handle, peel away skin and wipe with paper towel. Slit down one side and scrape out seeds, if desired.
- Mix cream cheese, parmesan and coriander together. Place breadcrumbs into a bowl. Stir eggs and cornflour together until smooth.
- Fill each chilli with some of the cheese mixture. Dip into egg mixture, then breadcrumbs to coat.
- Heat oil in a small saucepan over medium-high heat. Carefully lower chillies into oil. Cook for 1-2 minutes until golden. Drain on paper towel. Garnish with coriander sprigs and serve with mayonnaise.
