Pack extra flavor into these irresistible chilies with plenty of cream cheese and mozzarella. Ideal party food
12 jalapeno chilies (we used jalapeno but other mild green chillies would work)
150g full-fat cream cheese
50g grated mozzarella
30g plain flour
2 large eggs, lightly beaten
100g fresh breadcrumbs
Oil for deep frying
To serve lime
Take one whole chili and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It’s very good idea to wear gloves when you’re preparing chilies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chilies.
Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chilies. Push them gently to close them up and wipe off any excess.
Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chilies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chilies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
Once the chilies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves.