Slit the chili with a sharp paring knife, and gently scoop out all the seeds and slivers
In a small bowl mix the cream cheese and shredded cheese together, taking small portions with your hand stuff each chili with the mixture. Take extra care while filling for these little fiery devils can easily crack
Lightly whip the egg and pour in a shallow plate. Take another plate and tip your bread crumbs in it.
Gently coat the filled chili with egg and then bread crumbs, repeat until all are done.
At this stage you can also fry them, I chose to bake instead.
Gently place them on an oiled baking sheet and bake in a pre-heated oven 180 C (350 F) for about 35 minutes.
Ingredients (Makes 4)
100 gm. Strawberry (washed and hulled)
125 ml. Double Cream
3 tbsp. Icing sugar
Slice off the green crown of the strawberries and blitz in a blender along with 2 tbsp. of icing sugar
In a medium sized squeaky-clean bowl whip the cream with the remaining icing sugar until light, fluffy and slightly stiff. Slowly add in 3/4th of the strawberry puree and check for taste. Stir well and add more if you want your mousse to be tangier than sweet.
Pour in your ramekins/ glasses and chill in the refrigerator for a minimum of two hours before indulging.
I used some Nutella and remaining puree for dressing up the mousse.