Green Chilies Stuffed and Fried Set Your Mouth on Fire
Ignite your taste buds with "Green Chilies Stuffed and Fried Set Your Mouth on Fire," an irresistible fusion of spice, creaminess, and crunch! This bold recipe transforms mild green chilies, like poblano or banana peppers, into a fiery snack by stuffing them with a luscious blend of cream cheese, shredded cheddar, fresh cilantro, and aromatic spices like cumin and garlic powder. Each chili is then dipped in a golden chickpea flour batter infused with red chili powder, turmeric, and lime juice, before being deep-fried to crispy perfection. Perfect as an appetizer or party snack, these stuffed chilies are served piping hot and pair beautifully with a refreshing cilantro chutney or a cooling yogurt dip. Indulgently spicy and satisfyingly crunchy, this gluten-free treat is a must-try for heat-seekers and flavor enthusiasts alike!
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Recipe Information
Ingredients
- 8 pieces large green chilies (e.g., poblano or banana peppers)
- 3 cups oil for frying
- 1 cup cream cheese
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 1 cup chickpea flour (besan)
- 0.25 cup rice flour
- 0.25 teaspoon baking soda
- 0.75 cup water
- 1 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 1 teaspoon lime juice
Instructions
Wash and dry the green chilies. Make a lengthwise slit down one side of each chili and carefully remove the seeds and membranes with a small spoon or knife.
In a small bowl, mix cream cheese, shredded cheddar cheese, cilantro, ground cumin, salt, and garlic powder until well combined.
Stuff each chili generously with the cheese mixture, pressing it in firmly but gently to avoid tearing the chili. Set aside.
In another bowl, prepare the batter by combining chickpea flour, rice flour, baking soda, red chili powder, turmeric powder, and salt to taste. Gradually add water and lime juice, whisking to form a thick, smooth batter.
Heat oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
Dip each stuffed chili into the batter, ensuring it is fully coated. Gently lower it into the hot oil.
Fry the chilies in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until the batter is golden brown and crispy.
Remove the chilies from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as cilantro chutney or spicy yogurt dip, and enjoy the fiery goodness!
Nutrition Facts
Calories |
7960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 822.0 g | 1054% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 42.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
