I love a good chilli. Bright red, firm, packed with flavour, not too spicy yet with that certain edge. These chillis were just that and when I saw them at my local store I knew I had to pick them up. The thing is, these do not grow here locally and so finding them is like winning a lottery. I instantly knew what I would do with them and next headed off to the cheese counter and bought me some Havarti. Stuffing these chillis with a flavourful cheese which is firm when cold but melts wonderfully when hot, seemed like the ideal thing to do. Coating it with pollenta gives the exterior that crunch, and so when you bite through it, and reach the soft and squidgy center you can feel all different textures.
- 10 big Red Chillis
- 100gms Havarti or any cheese you prefer
- 2 eggs
- Pollenta to coat the chillis
- All purpose flour for dusting
- oil for deep frying
- salt to taste
Wash and pat dry the chillis. Made a slit alongside the length of it and remove the seeds if you don’t like it too hot. With your fingers rub some salt – not too much and then put in cubes of the cheese and press them back. Do this with all the chillis and then dust them with flour. This will help the egg stick on to the chillis. Break the eggs and season them with salt. In another shallow plate spread out the pollenta and season that too with some salt or if you like seasoned salt. The crust tends to get bland if its not well seasoned. Now dip the chilli in the egg and roll it in the pollenta till well coated. And repeat this step once more. Next deep fry them till you get a beautiful golden brown colour and serve hot.