Chili Poppers with Panko


  • 10-15 fresh chili pepper (cut in 2 pieces)
  • 100 g (3.5 oz) cheddar cheese (shred)
  • 100 g (3.5 oz) cream cheese (in room temperature)
  • 1 pinch garlic powder (optional)

  • 1/2 cup flour
  • 1 egg (beaten)
  • 1 cup Panko (Japanese breadcrumb)
  • 2 cup oil
  1. Mix cheese and garlic powder.
  2. Fill chili with cheese mixture. Spread cheese on chili’s skin.
  3. Coat chili with flour, dip them in egg and coat with Panko.
  4. Deep fry them only a short while, as soon as they start to turn darker, take them out. Otherwise the cheese will leak out.
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