Chili poppers , Cheese stuffed chillies or chili poppers
Cheese stuffed chili
is a spicy delicious treat for those who enjoy the hot green chilies. It is perfect with hot cup of tea on rainy days.
INGREDIENTS
green chilies
Edam cheese
Egg
All-purpose flour
Salt
Bread crumbs
Oil for deep frying
DIRECTIONS
1. Wash and pat dry all the chilies.
2. With the knife make one slit along the length of the chili, from under the stem to above the end of the chili one at a time, make sure you do not slit all the way to the bottom or cut through the other side of the chili.
3. Remove the seeds and membrane to reduce the heat with the help of a spoon.
4. Green chilies are crisp they might break when stuffing them, to avoid that keep them in hot water for 10 to 12 minutes so that they become soft.
5. Now stuff the chilies.... with your fingers open the slit of chili one at a time, take a piece of cheese and cut it according to the size of chili.Push the slit closed so that piece of cheese settle down inside, Repeat until you stuff all the chilies. Set aside.
6.Coat these stuffed chilies with flour,egg and bread crumbs .repeat untill you get a thick coating .
7. Heat 2 to 3 cups of oil in frying pan or a kadhahi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat up then turn the heat down to medium. The correct temperature is important.
8. To test the oil to see if it is ready, drop a little egg and bread crumbs mixture, if it rises immediately to the surface and sizzles, the temperature is correct, if it get brown quickly it means it is too hot then turn the heat down, if it is sink to bottom and do not simmer it means it is not hot enough, and the chillie fries will absorb too much oil and remain greasy, adjust the heat accordingly.
9. Making sure the chilies are well coated , gently drop them into hot oil.
10. Let the chilies fry for 1 minute. after 1 minute turn them back again. Keep the heat to medium.
11. With the spatula keep flipping the chilies upside down for 6 to 7 minutes or until the chilies become golden brown.
12. Once chilies become golden brown with the spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed.
serve them hot.
enjoy your treat
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Stuffed Chicken Strips Recipe by SooperChef
Cheesy Stuffed Chicken Strips will give you a delightful pleasure with every bite. Try out something new in your teatime and make these crispy and crumby Stuffed Chicken Strips, made with K&N's TenderBrest and let us know how they turned out.
#StuffedChickenStrips #StuffedChicken #SooperChef
Stuffed Chicken Strips
Preparation for Filling:
Butter (Room Temperature) 1/2 cup
Garlic (chopped) 1 tbsp
Red Chili Flakes 1 tsp
Mixed Herbs 1/2 tbsp
Parsley (chopped) 2 tbsp
Ingredients for Stuffed Chicken Strips:
K&N’s Tenderbrest 700 g
Salt (as required)
Black pepper (as required)
Mozzarella Cheese (strips) as required
Prepared filling as required
All-purpose flour as required
Beaten Eggs as required
Bread Crumbs as required
Oil (for frying) as required
Directions for Filling:
1. In a bowl, add butter, garlic, red chili flakes, mixed herbs, and parsley. Mix well and keep aside.
Directions for Stuffed Chicken Strips:
1. Thaw K&N’s Tenderbrest as per instructions on the pack.
2. Cut each K&N’s TenderBrest into thin filets.
3. Gently flatten the fillets with hammer. Sprinkle salt and black pepper to each side and rub with fingers.
4. Spread a layer of prepared filling. Place the mozzarella cheese strip in the center and seal it, giving it a shape of a roll.
5. Coat it in the flour, then dip in beaten eggs, and coat with bread Crumbs.
6. Deep fry the stuffed chicken strips until golden brown in color or cooked through.
7. Your Stuffed Chicken Strips are ready. Serve with fries and enjoy.
Preparation Time: 30mins
Cooking Time: 6-8mins
Servings: 4-6
stuffed chicken breast dinner | recipe
ingredients:
3 chicken breast
1 tsp chicken bouillon
1 tsp rotisserie seasoning
1 tsp complete seasoning
1 tsp garlic & herb seasoning
1/2 tsp black pepper
oil
filling
8oz cream cheese
1 cup spinach
1/2 cup roasted bell peppers
1/2 cup mozzarella cheese
1/2 cup parmasean
1/2 cup Colby jack cheese
1/2 tsp complete seasoning
1/2 bouillon
1/ 2 paprika
1/2 tsp black pepper
seasoned rice
1 1/2 cups jasmine rice
1/2 cup diced onions
2 tbsp minced garlic
1/2 cup diced bell peppers
1 tsp complete seasoning
1 tsp tomato bouillon
1/2 tsp black pepper
1 tsp better than bouillon chicken base
2 cups water
parsley for garnish
stir fried veggies
2 cups sugar snap peas
1 large carrot
2 cups cabbage
1/2 green bell pepper
1/2 red bell pepper
1 small onion
2 tbsp minced garlic
1 tsp bouillon
1 tsp complete seasoning
1 tsp creole seasoning
1/2 tsp black pepper
2 tbsp butter
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