Chilli Cheese Nibbles

These delicious Chilli Cheese Nibbles combine a crisp, golden breadcrumb coating with a soft, creamy cheese centre and a gentle chilli kick. They make fantastic party food, appetisers or casual snacks and are particularly good served warm with your favourite dipping sauce. Make a generous batch because these tasty little bites have a habit of disappearing very quickly!

Prep Time 25

Cook Time 15

Chilling 30

Total Time 1 10

Servings Portions

Ingredients

200 g cream cheese
100 g mature cheddar cheese finely diced
1 large red chillies finely chopped
1 large spring onion finely sliced
1 clove garlic finely minced
75 g plain flour
2 large eggs beaten
150 g breadcrumbs
½ tsp smoked paprika
½ tsp dried mixed herbs
salt
freshly ground black pepper
Vegetable oil for frying

Instructions

Place the soft cream cheese in a mixing bowl and beat until smooth and creamy.
200 g cream cheese
Add the finely diced cheddar, chopped chilli, spring onion and garlic.
100 g mature cheddar cheese, 1 large red chillies, 1 large spring onion, 1 clove garlic
Add the smoked paprika and dried mixed herbs, then season with a little salt and freshly ground black pepper.
½ tsp smoked paprika, ½ tsp dried mixed herbs, salt, freshly ground black pepper
Mix everything together thoroughly until the ingredients are evenly distributed throughout the cheese.
Using your hands or a small spoon, divide the mixture into small portions and roll each portion into a ball. Aim for roughly walnut-sized balls.
Place the cheese balls on a lined baking tray or plate and refrigerate for around 30 minutes. Chilling helps them hold their shape during coating and frying.
Put the flour into one shallow bowl, the beaten eggs into a second and the breadcrumbs into a third.
Roll each chilled cheese ball in the flour, making sure it is lightly coated all over.
75 g plain flour
Dip it into the beaten egg, allowing any excess to drip away.
2 large eggs
Finally, roll the ball through the breadcrumbs until completely covered. Gently press the breadcrumbs onto the surface so they form an even coating.
150 g breadcrumbs
Repeat with the remaining cheese balls.
Heat enough vegetable oil in a deep frying pan or saucepan to generously cover the nibbles. The oil should be hot enough to make a breadcrumb sizzle immediately when dropped into it.
Vegetable oil
Carefully lower the coated cheese balls into the hot oil in small batches. Avoid overcrowding the pan, as this can reduce the temperature of the oil.
Fry for a few minutes, turning gently as necessary, until the breadcrumbs become crisp and golden brown.
Remove the cooked nibbles with a slotted spoon and place them on kitchen paper to absorb excess oil.
Allow them to cool for a minute or two before serving, as the cheese centre will be extremely hot.
Serve warm with your favourite dipping sauce.

Equipment

Notes

Serving:

Chilli Cheese Nibbles are excellent served with a cool sour cream and chive dip, garlic mayonnaise or a simple tomato salsa. For a party, place several different dips around the serving bowl so guests can choose their favourite.

For extra flavour, try using mature cheddar alongside a stronger cheese such as Red Leicester or smoked cheddar. You can also adjust the amount of chilli to make the nibbles as mild or fiery as you like.

Tip:

Make sure the cheese balls are well chilled before coating and frying. If they become too soft while you are working, return them to the refrigerator for another 10–15 minutes. A firm coating and properly heated oil will help keep the cheese safely inside while giving you that lovely crisp, golden exterior.

Nutrition