Recipe: Chili Cheese Poppers

This dish is so simple and easy, yet insanely tasty …especially if you like dishes that are cheesy! Bhavnagri chilies are relatively not too spicy. They’re the equivalent of jalapeño peppers. So this dish is very similar to jalapeño poppers that you get in all the Tex-Mex eateries. There are so many different types of stuffing that you can choose from. I used to stuff and grill these with kheema/dried flavourful mince, mashed aloo sabzi, soya mince, leftover sabudana khichdi, etc. You can make it completely cheesy like I’ve done here or you can mix cheese with some of these fillings.


  • 7 Chili peppers
  • 75-100 gms grated/chopped mozzarella
  • 1/2 cup all purpose flour
  • salt to taste
  • bread crumbs to coat
  • oil to fry


Wash, clean, and dry your chilis
Make a vertical slit in each one using a knife. Carefully maintain the integrity of your vegetables. If you are like most people, deseed them. If you love extremely spicy food like me, leave them on.
Stuff with your choice of stuffing. I’ve used mozzarella here.
Coat in flour batter, dredge in crumbs if preferred. Pan/deep fry.
Drain excess oil
Devour when they are hot for flexible mozzarella goodness

I hope you enjoy cooking and eating/serving my dish. Bon Appetit!

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  1. “Chili Cheese Poppers”

    So Tempting Dear Rue
    Yet Jalapeños Burning

    All the Way Down
    Like Yesterday

    When Katrina made
    The Equivalent of What
    They Serve at the Restaurant
    “Chili’s” With French Fries, Mozzarella
    Cheese, Bacon, and Jalapeños Burning

    My Tongue

    Too With

    It Does Look
    Hot Stuff
    Indeed mY FRiEnD..:)

    Liked by 1 person

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