Mexican Chillos

Ingredients

  • 25 Green chilies, preferably 3 inch long (deseeded, thick enough to stuff the chicken and cheese filling)
  • ½ cup unflavored Mayonnaise
  • 4tbsp Shangrila’s BBQ sauce
  • 2tbsp Shangrila’s Hot Chili Sauce
  • ½ cup grated Cheddar cheese
  • Boneless chicken breast cut into a size that could fit into chilies ( I used 1/2chicken breast)
  • Salt, lower than taste
  • Oil for cooking and frying
  • Plain flour for coating
  • Egg as required for coating, whisked
  • Breadcrumbs as required (made from stale bread)

Method:

For the chicken

Cut chicken breast into strips, season it slightly with salt. Heat a griddle, pour few tbsp of oil and sauté chicken on high flame. Turn heat to medium, add 1-2tbsp of water, cover and cook till done. Remove, bring to room temperature.

Filling:

For the filling, mix Mayonnaise, Shangrila’s BBQ sauce, Shangrila’s Hot Chilli sauce, Grated Cheddar cheese. Mix it all well. Fill it in piping bag, set aside.

Deseeding chilies:

Wash chilies, pat dry them using kitchen cloth.  Make a slit but do not cut to the end. Using back of a spoon carefully remove all the seeds. Pipe the mayonnaise, cheese filling and fit chicken strip in it.  Press the slit area clean excess filling using tip of your finger. Coat in plain flour then in whisked egg then in bread crumbs. Repeat the coating procedure 2nd time. Completing all the chilies the same way.

Keep in the fridge for 1 hour. Then heat oil and deep fry on moderate heat till golden in color.

Serve hot

Chef Maida’s Notes:

Use green chilies otherwise it will give intolerable hotness.

Always keep bread crumbed coated chilies or anything coated in the fridge for at least few hours to let the coating set and makes nice crispy skin.

Always keep covered the bread crumb coated chillies otherwise it will crack in fridge temperature.

Do not immediately stir the chillies after putting it in hot oil. Otherwise bread crumbs coating will be damaged.