Whenever we order a platter of snacks at a restaurant, the plate of stuffed chilli bites is always the first to disappear. Crunchy on the outside, spicy, and full of melted cheese inside. One day I decided I would make them at home, and honestly, my version turned out even better: more filling, more cheese and a sauce I could make as spicy as my family likes.
The photos above are from my own kitchen: big green chillies waiting to be stuffed, the crumbed chillies ready for frying, and the golden, crispy finished bites with a bowl of creamy dynamite sauce. These cheesy chicken dynamite chillies are now my favourite snack for guests, Ramadan iftar and movie nights.
Why You Will Love These Stuffed Chillies
- Molten cheese centre: mozzarella for the stretch and cheddar for the flavour.
- Juicy spiced chicken filling: cooked in soy sauce, vinegar, paprika and garlic.
- Extra crunchy: a double coating of breadcrumbs gives a thick, golden crust.
- Freezer friendly: make a batch ahead and fry whenever guests arrive.
Lessons I Learned the Hard Way
- Wear gloves when deseeding the chillies. I once forgot and spent the whole evening with my hands feeling like they were on fire!
- Do not fry in screaming hot oil. If the oil is too hot, the outside turns dark brown before the cheese inside has a chance to melt.
- Chill before frying. Ten minutes in the freezer helps the coating stick and keeps the cheese from leaking into the oil.
- Choose large, mild chillies. They are easier to stuff and not too fiery.
The Dynamite Sauce
The sauce is what makes these “dynamite”. It is a simple mix of mayonnaise, ketchup, chilli sauce, honey and garlic powder: creamy, sweet and spicy all at once. I keep it in a squeeze bottle so I can drizzle it over the hot chillies or serve it on the side for dipping.
More Party Snacks to Try
If you love dynamite flavours, try my chicken dynamite bites. For a complete snack table, add my chicken potato lollipops, creamy chicken tortilla triangles and spicy aloo ke kabab.
Cheesy Chicken Dynamite Chillies (Stuffed Fried Green Chillies)
Ingredients
Equipment
Method
- Put the chicken in a frying pan with the soy sauce, vinegar, paprika, oregano, red chilli powder, garlic paste, salt and oil. Mix, cover and leave to marinate for 15 minutes.
- Turn on the heat and cook on medium until the chicken is tender and all the liquid has dried. Let it cool completely.
- Chop the cooled chicken finely in a chopper, then mix in the mozzarella and cheddar.
- Wearing gloves, slit each chilli lengthwise on one side and carefully scrape out the seeds and white membrane.
- Fill each chilli generously with the chicken and cheese mixture and press the edges closed.
- Roll each stuffed chilli in flour, dip it in egg and coat it in breadcrumbs. Dip it in egg once more and coat again in breadcrumbs for a thick, crunchy crust.
- Place them on a tray and chill in the freezer for 10 to 15 minutes so the coating sets and the cheese stays inside while frying.
- Deep fry: heat the oil to 170 to 180°C (340 to 355°F) and fry a few chillies at a time on medium heat for 4 to 5 minutes, until golden and crisp. Air fryer: spray both sides with oil and air fry at 180°C for 10 to 12 minutes, turning once.
- For the dynamite sauce, whisk the mayonnaise, ketchup, chilli sauce, honey and garlic powder until smooth.
- Serve the hot stuffed chillies with the dynamite sauce for dipping or drizzled on top.
Notes
- Wear gloves while deseeding the chillies, or your hands will burn for hours.
- Do not overheat the oil. If it is too hot, the crust turns dark before the cheese melts.
- Make ahead: freeze the coated, uncooked chillies on a tray, then store them in a bag for up to 2 weeks. Fry from frozen, adding 1 to 2 minutes.
- Less heat: use large, mild chillies and remove every seed and membrane.
Frequently Asked Questions
Which chillies are best for stuffing?
Large, thick and mild green chillies work best, such as jalapenos or the big long chillies sold for pakoras. Thin, small chillies are too hot and hard to fill.
How do I make them less spicy?
Remove all the seeds and the white membrane inside, because that is where most of the heat is. You can also soak the slit chillies in salted water for 10 minutes before stuffing.
Can I make them in an air fryer?
Yes. Spray the coated chillies with oil on both sides and air fry at 180°C (355°F) for 10 to 12 minutes, turning them halfway.
Can I freeze stuffed chillies?
Yes. Freeze the coated, uncooked chillies on a tray, then move them to a bag. They keep for about 2 weeks. Fry them straight from frozen, adding a minute or two.
Why did the cheese leak out while frying?
Either the coating had gaps or the oil was too hot. Coat twice, chill before frying and fry on medium heat.
If you make these cheesy dynamite chillies, tell me in the comments how spicy you made the sauce!
