Chilli Cheese Poppers

Spicy and cheesy fun! They are crispy, bite-sized treats filled with a delicious blend of melted cheese, spicy chilli peppers, and savory flavors, perfect for snacking or sharing with friends. This is a Sanjeev Kapoor exclusive recipe.

New Update
Chilli Cheese Poppers (Jain)

Main Ingredients Fresh red jalapenos, Small green capsicum
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg


  • 4 red jalapenos
  • 1 small green capsicum, finely chopped
  • 1 small yellow capsicum, finely chopped
  • 50 grams processed cheese
  • Salt to taste
  • ½ teaspoon red chilli powder
  • Crushed black peppercorns to taste
  • 1 teaspoon Kitchen King masala
  • 2 teaspoons fresh oregano leaves
  • 4 toasted white bread slices, toasted
  • 2 tablespoons freshly chopped coriander leaves
  • 2 tablespoons refined flour
  • Oil for deep frying
  • Green chutney to serve
  • Tomato ketchup to serve


  1. In a bowl, add green capsicum, yellow capsicum, salt, red chilli powder, crushed black peppercorns, Kitchen King masala and mix well.
  2. Grate the cheese into the bowl and mix well. Rub oregano in the palms of your hands and add to the bowl. Mix well and set aside.
  3. Slit jalapenos and de-seed them, set aside.
  4. Break and add bread slices, add 1 tablespoon chopped coriander into a blender jar, and blend it to a coarse powder. Transfer to a plate.
  5. Add refined flour in a bowl and add little water to make a smooth slurry of coating consistency.
  6. Add remaining chopped coriander and salt, mix well and set aside.
  7. Take each red jalapeno and stuff it with a generous portion of the prepared stuffing.
  8. Heat sufficient oil in a kadai, cut the stuffed jalapenos into thick roundels. Dip each roundel into the prepared slurry and roll it into the prepared bread crumbs, coat from all sides.
  9. Drop the roundels into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
  10. Serve hot with green chutney and tomato ketchup.