Mexican Chillos

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Ready in: 25 mins
Servings: 4


Green chilies (deseeded, thick enough to stuff the chicken and cheese filling, i used 3inch long green chilies) 25no or as required
Mayonnaise. Unflavored 1/2 C
Shangrila Bar.B.Q Sauce 4tbsp
Shangrila Chilli Sauce  2tbsp
Cheddar cheese, grated 1/2C
Boneless chicken breast cut into enough size that could fit into the chilies ( I used 1/2chicken breast)
Salt lower then taste
Oil for cooking and frying 
Plain flour for coating
Egg as required for coating, whisked
Breadcrumbs as required ( made from stale bread)

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For the chicken

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


For the filling mix Mayonnaise, SHANGRILA'S BBQ SAUCE, SHANGRILA'S HOT CHILI 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.