Chili Cheese Nuggets Recipe

The cheese (preferably take this one in Chester, there are conceivable, depending on the flavor of other varieties or a mix) are warm to room temperature, so that he can knead lightly.

The chilies or peppers as you like (I assume the sharp pickled in a jar) that shape the cheese and knead little nuggets from them.

Then an egg in a bowl and add enough flour until it makes a very thick dough-like mass. Stir milk with smooth, like a very thick pancake batter.

A pot or deep fryer with oil heated to about 160 ° C.

Now the nuggets formed by the dough and pull straight into the hot oil. Short let bake the dough, take out and the same thing again, so the cheese does not run out (at the net, enter the Nuggets move back and forth, otherwise they bake on the floor).

The Nuggets now best cool down properly in the freezer and then preferably frozen fry in the fryer. So they are crispy and golden brown without the cheese runs out.

This is unfortunately necessary because otherwise the cheese runs out. Sure you can also access the same, but the dough is still slightly pale and soft. Those who can not wait that long should these nuggets breaded with breadcrumbs just conventionally twice.