Green chillies 25 units (Preferably 3 inch long, deseeded)
Mayonnaise (unflavored) ½ cup
Shangrila BBQ Sauce 4 tbs
Shangrila Chilli Sauce 2 tbs
Cheddar cheese (grated) ½ cup
Chicken breast (boneless) ½ kg
Salt (lower than taste)
Oil for frying
Plain flour for coating
Egg (whisked) for coating
Breadcrumbs as required
For the Chicken:
Cut chicken breast into strips, season it slightly with salt. Heat a griddle, pour few tbs of oil and sauté chicken on high flame. Turn heat to medium, add 1-2 tbs of water, cover and cook till done. Remove and bring to room temperature.
Filling:
For the filling, mix mayonnaise, Shangrila BBQ Sauce, Shangrila Chilli Sauce and grated cheddar cheese. Mix it all well, fill it in piping bag, and set it aside.
Deseeding chillies:
Wash chillies and pat dry them using kitchen cloth. Make a slit but do not cut to the end. Using back of the spoon, carefully remove all the seeds. Pipe the mayonnaise, cheese filling and fit chicken strips in it. Press the slit area, clean excess filling using the tip of your finger. Coat in plain flour, whisked egg and then in breadcrumbs. Repeat the coating procedure. Fill all the chillies in 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.
Use large green chillies, as small green chillies are more spicy.
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