Stuffed chillies

SERVES: 4 TIME TO MAKE: Less than 1 hour

A perfect snack with a frozen margarita or a cold beer.

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BRAAI RECIPES

INGREDIENTS

  • 16 jalapeno chillies, pickled
  • 100 grams PnP cream cheese, low fat
  • 80 ml PnP cheddar cheese, grated
  • 1 tsp PnP crushed garlic
  • 2 tbsp PnP self-raising flour, seasoned, for dusting
  • 2 extra large PnP eggs, beaten
  • 2 cups breadcrumbs
  • 4 centimetres PnP vegetable oil, for frying

METHOD

  • Cut a slit down the length of each chilli. Remove seeds using the back of a teaspoon.
  • Mix cream cheese, cheddar and garlic paste together.
  • Spoon cream cheese mixture into chilli cavities.
  • Freeze chillies for 30 minutes.
  • Dust each chilli with a little flour, dip into egg and roll in breadcrumbs to coat.
  • Heat 4cm oil in a deep saucepan.
  • Fry chillies until golden and drain on paper towel.
  • Serve immediately.