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
- Mix cheese and garlic powder.
- Fill chili with cheese mixture. Spread cheese on chili’s skin.
- Coat chili with flour, dip them in egg and coat with Panko.
- Deep fry them only a short while, as soon as they start to turn darker, take them out. Otherwise the cheese will leak out.
