Cheesy Chili Poppers#SundayFunday

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum... 

15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour 
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg 
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes
For Coating
Bread crumbs as required

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.
Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday  - Tailgating/Football Party Food  

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. It's Hatch chili season here right now. Perfect timing!

  2. I enjoy cheesy poppers at restaurants but haven't tried making them at home. Will be trying out this recipe as you've used cream cheese as opposed to mozzarella.