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Chilli poppers ‘lite’

Chilli poppers ‘lite’

A mild twist on a hot classic.

  • Makes 16
  • Less than 45 minutes
  • Paired with Shiraz


  • 8 slices white bread, crusts removed
  • 4 jalapeño chillies, deseeded and chopped
  • 1 tub (230g) cream cheese
  • ½ cup (60g) grated mozzarella
  • Salt and milled pepper
  • 1 cup (150g) cake flour
  • 2 eggs, whisked
  • 1 cup (250ml) dried breadcrumbs
  • Oil, for deep-frying


  • Sweet chilli sauce
  • Lemon wedges
  • Fresh coriander


  1. Roll bread slices out with a rolling pin.
  2. Mix chillies, cream cheese and mozzarella together and season.
  3. Place a spoonful of filling onto the bottom edge of each bread slice and spread to cover a third of the slice.
  4. Roll bread inward from the filling side and pinch the edges.
  5. Coat in flour, dip in egg and roll in breadcrumbs.
  6. Heat oil in a pan and deep-fry for 5-10 minutes, or until golden.
  7. Drain on kitchen paper.
  8. Serve with sweet chilli sauce, lemon wedges and fresh coriander.
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