Chilli Cheese Nuggets
Crispy on the outside, molten and cheesy inside - these chilli cheese nuggets with jalapeño deliver the perfect balance of crunch, heat, and rich cheddar flavor. Made from scratch with real cheese and double-breaded for maximum texture. A clean, no-compromise take on a classic bar snack, ideal for sharing.
🍽️ Servings: 2
Ingredients (3 nuggets)
- 50 g mature cheddar, finely grated
- 20 g cream cheese, full fat
- 7 g pickled jalapeño, finely chopped
- 25 g wheat flour
- 0.5 eggs, beaten
- 40 g panko breadcrumbs
- 400 g neutral oil (for frying)
Instructions
- Mix the cream cheese, grated cheddar, and chopped jalapeño until combined.
- Transfer the mixture onto cling film, shape it into a tight cylinder, and freeze for 30 minutes until firm but sliceable.
- Cut the cylinder into 3 equal pieces, roll each piece into a ball, then gently flatten into a thick nugget shape.
- Bread the nuggets in the following order: flour, beaten egg, panko, beaten egg again, and panko once more.
- Freeze the breaded nuggets for 15 minutes to stabilize the coating.
- Heat the oil to 180°C / 350°F and fry the nuggets for about 3 minutes, until deeply golden and crisp.
- Drain briefly on a rack or on paper towels and serve immediately while the center is fully molten.
Tips & More Info
Why freeze the cheese mixture before shaping?
Freezing firms up the cheese, making it easy to portion, shape evenly, and preventing it from softening too quickly during breading.
Why use double breading?
Double breading creates a thicker, more durable crust that protects the cheese and delivers a clean crunch without leaks.
Why freeze the breaded nuggets again?
This locks the coating in place and slows down melting, allowing the nuggets to turn golden before the cheese becomes fluid.