Baked Chilli Poppers



These stuffed chillies are a favourite at any Mexican meal. The crunchy breadcrumbs give way to the soft creamy filling, with a mild zing from the chilli flesh. This recipe bakes the poppers, so they are much healthier than the traditional deep-fried version.
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Preheat the oven to 180deg C.




large green mild jalepeno chillies


Blanche in boiling water for 2 minutes. Remove and allow to cool. Draw a sharp knife down the length of each chilli to make a slit. Gently open the slit to access the inside of the chilli. Scoop out the seeds and any stringy flesh inside, using a small teaspoon or coffee spoon. Rinse inside the chillies under a running tap to remove any last seeds.




garlic soya cream cheese

enough to stuff chillies approximately 100g

Use the cream cheese to stuff each chilli (using a teaspoon), then press edges of slit in chilli together, removing any excess cheese from the outside of the chilli. (You can prepare the chillies to this point in advance, and keep them in the fridge until you are ready to use them.)




chickpea (gram) flour

2 dstsp

Place the flour in a shallow bowl and dip each chilli in flour to coat, shaking off any excess.




chickpea (gram) flour

2 dstsp

Mix the flour to a smooth paste with the milk, to make a batter. Dip each chilli in batter to coat.

soya milk

4 dstsp






Dip each chilli in breadcrumbs to coat.




vegetable oil

a little

Place on a tray lined with lightly oiled baking paper. Spray the chillies lightly with oil. Place in the oven at 180deg C for 15 minutes, until lightly browned and crispy.



Serve warm, on a bed of coriander and mixed leaves with a wedge of lemon.

To make this dish gluten free, either use gluten free bread crumbs, or serve the chillies battered without breadcrumbs (in which case the end result is better if the chillies are deep-fried rather than baked).

Recipe by Helen Edwards

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