Crispy Brazilian Chilli poppers

Pimenta dedo-de-moça recheada com queijo
Nutrition Information
  • Serves: 25
  • Serving size: 40 grams
  • Calories: 79
  • Fat: 3 g
  • Saturated fat: 2 g
  • Unsaturated fat: 1 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 1 g
  • Sodium: 193 mg
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 4 mg
Recipe type: Snacks
Cuisine: Brazilian
Prep time: 
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This recipe., in the Brazilian style for making this type of dish,. is also made using dried beef as the filling. In some versions, dried beef ( Carne de sol desfiada *) is combined with the cheese for another exciting combination. Fantastic as a snack or appetizer
  • Red chillies – 250 grams ( Jalapeno or Dedo de Moca ) -see note.
  • Grated cheese - 125 grams ( Mozzarella or cheddar)
  • Parmesan cheese - one cup
  • Wheat flour - two cups
  • Sparking water - one cup
  • Salt - one teaspoon
  • Vegetable oil - 500 ml
  1. Cut the chiilies open on one side to reveal pith and seeds. Remove these ( see more re stems)
  2. Bring a pot of water to the boil.
  3. Add the chillies for one minute. Immediately plunge into ice-cold water.
  4. Dry the chillies on absorbent paper kitchen towels
  5. Place the wheat flour into a mixing bowl. Add the water and stir until a thick batter has been achieved.
  6. Place the parmesan cheese into a shallow dish.
  7. Spoon about a teaspoon or more of cheese ( dependant on the size ) into the chillies
  8. Secure with wooden toothpicks to prevent the cheese from spilling out
  9. Bring the oil to a frying heat in a skillet.
  10. Dip the cheese-filled chillies into the batter, then coat with parmesan cheese in the shallow dish
  11. Fry in batches until golden brown and crispy
  12. Serve
Do not remove the stems . They will provide a useful way of holding the chillies once they are fried

Carne de sol desfiada can be substituted by shredded South African biltong or beef jerky from the USA

It will probably be challenging to find Dedo de Moca Chillies outside Brazil, so I have suggested Red Jalapenos. The chillies that should be used is however not written in stone, Any reasonably big red chilli ( Romanos for example) can be used as a substitute.

Keywords: Brazilian chilli poppers with cheese

Serves: 25 portions


Samosa- India

Nutrition Information
  • Serves: 35
  • Serving size: 35 g
  • Calories: 75
  • Fat: 4 g
  • Saturated fat: 2 g
  • Unsaturated fat: 1 g
  • Trans fat: 0 g
  • Carbohydrates: 5 g
  • Sugar: 0 g
  • Sodium: 78 mg
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 14 mg
Recipe type: Snacks
Cuisine: Indian
Prep time: 
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Few snacks are as versatile as the samosa. While they are stunning when served hot , they are equally good cold. It is best to serve them with lemon wedges when they are freshly fried. They should be served with dipping sauces like sweet and sour tamarind sauce or Chilli mayo when cold . Similarly , they are also good served with chutneys.
  • Filo pastry – one pack
  • Minced meat – 500 grams ( beef or lamb)
  • Onion – one medium ( 10mm dice)
  • Ghee – one tablespoon ( see note)
  • Vegetable oil - 500 ml
  • Chilli powder – one teaspoon
  • Green chillies – 2 to three
  • Curry powder – one tablespoon
  • Turmeric – one teaspoon
  • Ginger paste two teaspoons.
  • Garlic cloves – two
  • Salt to taste
  • Three lemons - cut into wedges.
  1. Heat the ghee (or oil) to medium heat. Add the garlic and ginger. Sautee for a minute
  2. Add the green chillies fry for another minute.
  3. Add the salt, curry and chilli powders and allow the spices to cook through ( about five minutes)
  4. Add the mince and turmeric.
  5. Fry until all pinkness has disappeared, until almost dry
  6. Add the onions and cook until the mince is beginning to brown. The onions should still be crisp at this point.
  7. Cut the pastry into 7cm x 30cm strips. Fold into the traditional triangle shape and fill the samosas by following the instructions here Folding and filling samosas
  8. Once the samosas have been folded and filled, heat the vegetable oil. Fry the samosa until golden brown and crisp
  9. Drain way the excess oil on kitchen towels
  10. Serve with lemon wedges.
This recipe yields 35 to 40 samosas

Keywords: Samosas with chillies


Pudla savoury crepes – India

Gujarati savoury pancakes
Nutrition Information
  • Serves: 8
  • Serving size: 100g
  • Calories: 224
  • Fat: 7 g
  • Saturated fat: 1 g
  • Unsaturated fat: 6 g
  • Trans fat: 0 g
  • Carbohydrates: 34 g
  • Sugar: 3 g
  • Sodium: 214 mg
  • Fiber: 7 g
  • Protein: 11 g
  • Cholesterol: 0 mg
Recipe type: Snacks
Cuisine: Indian
Prep time: 
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These fantastic savoury pancakes from India are not only gluten free but vegetarian as well. They are also super easy to make. Great on their own but when served with dips or pickles they take on even more flavour. Enjoy !
  • Gram (chickpea) flour – 2 cups
  • Tomatoes – 2 medium
  • Onion – one medium
  • Chillies – 3 to 4 ( finely chopped . red or green)
  • Chilli powder – ½ tablespoon
  • Cumin seeds – one teaspoon
  • Turmeric powder – ½ teaspoon
  • Vegetable oil – one tablespoon ( and a little more)
  • Salt – ½ teaspoon ( optional)
  1. In a mixing bowl, add gram flour, oil, cumin seeds, chilli powder, turmeric powder and salt. Mix until all ingredients are well combined
  2. In a blender, add the tomatoes, onions and a little water. Blitz into a smooth, still slightly runny puree. Do not make it too thick
  3. Make a batter by mixing the tomato puree with the seasoned gram flour.
  4. Add a little oil and coat the base of a frying pan with oil. Bring to frying heat.
  5. Spoon one or two tablespoons into the pan. Smooth out to pancake thickness
  6. Add sprinkle lightly with chopped chillies.
  7. Fry until crispy on the bottom and cooked through
  8. Continue using the same method until all the batter and chillies have been used.
  9. Serve immediately with chutneys or pickles. Also good with grated cheese
This recipe yields 6 to 8 portions

Keywords: Pudla savoury pancakes with chillies


Guacamole – Mexico

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Gaucamole and chips

Spicy Guacamole
Nutrition Information
  • Serving size: 100 grams
  • Calories: 73 kcal
  • Fat: 1.3 grams
  • Carbohydrates: 3.1
  • Sugar: 2.3 g
  • Sodium: .01g
  • Fiber: 2.1 g
  • Protein: 1.4 g
Recipe type: Snacks
Cuisine: Mexico
Prep time: 
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Guacamole is a snack that has a long history. It goes right back to the Aztec times in South Central America. Since then, it has found its way around the world and has become one of the worlds most popular snacks. Chillies, which were also an Aztec ingredient, have added to this recipe ,to make this a spicy version of the dish.
  • Avocados – 3 medium ( must be ripe)
  • Plum tomatoes – 2 ( diced to 12mm )
  • White onion – ½ (chopped to 6mm)
  • Jalapenos - 2 ( finely chopped)
  • Lime - one
  • Salt – half a teaspoon
  • Coriander – handful ( optional)
  • Garlic - one clove ( finely chopped)
  1. Dice the onion
  2. Place in a bowl and cover with warm water. Once cold, drain the water.
  3. Chop the tomatoes
  4. Remove the pip from avocado and scoop out the flesh with a spoon.
  5. Mash with a fork to a coarse pulp
  6. Cut the lime in half and squeeze out its juice.
  7. Finely chop the jalapenos and garlic.
  8. Add the tomatoes, jalapenos, onion, garlic and salt to the avocado.
  9. Mix with a spoon until all the ingredients have been incorporated into the pulp
  10. Garnish with coriander ( if using)
  11. Serve with tortillas or chips
Keywords: Spicy guacamole

Image credit

Marco Verch / CC by 2.O / viaFlikr

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Dips with Chillies

Spicy chicken burritos

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Tortilla for burrito

Spicy chicken burritos
Nutrition Information
  • Serves: 6
  • Serving size: 350 grams
  • Calories: 818
  • Fat: 49 g
  • Saturated fat: 20 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 46 g
  • Sugar: 5 g
  • Sodium: 1660 mg
  • Fiber: 4 g
  • Protein: 46 g
  • Cholesterol: 117 mg
Recipe type: Snacks
Cuisine: Mexico
Prep time: 
Cook time: 
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Spicy chicken burritos are super east make but sooo tasty .The choice whether you want this dish to be hot or cold. It is entirely yours. If you're looking for a snack that is quick and easy to make using leftover chicken from another meal, then you would probably have these cold . On the other hand if you wanted them hot you would need to plan your cooking in such a way that all the ingredients are hot when the burritos are assembled. Enjoy !
  • Deboned roasted chicken - one kilogram ( see note)
  • Tomatoes – two large (skin removed and roughly chopped)
  • Onion – one medium (diced)
  • Minced garlic – 4 teaspoons
  • Red chillies – three to four (finely sliced)
  • Bay leaves – 2
  • Sugar – one teaspoon
  • Vegetable oil – 2 tablespoons
  • Black pepper – ½ teaspoon
  • Salt - to personal taste
  • Green chillies – two (chopped)
  • Soured cream – 250 ml
  • Tortillas – 6 (10 inch)
  • Cheese – 250 grams (grated)
  1. Heat the oil to medium temperature in a skillet.
  2. Add the onions and fry until translucent.
  3. Add the bay leaves, garlic and red chillies. Fry for a minute
  4. Add the tomatoes, sugar. pepper and salt
  5. Fry for 15 to 20 minutes.
  6. Remove from heat and take out bay leaves. ( see note *)
  7. Place the soured cream and green chillies in a blender. Blend until smooth
  8. Warm the tortillas in the oven
  9. Shred the chicken.
Assembling the tortillas
  1. Divide the shredded chicken onto the tortillas
  2. Spoon sauteed tomato and chilli sauce over
  3. Sprinkle with cheese and top with soured cream.
  4. Wrap and serve
If you were making this recipe as a hot version you would need to start roasting the chicken according to the recommended cooking time before beginning the other steps.

* If serving cold burritos allow sauce to cool

This recipe serves six portions

Keywords: Spicy chicken burritos with cheese

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Chilies in Mexican cooking

Using Chillies in Mexican cooking.


Roasted Pepper Bruschetta – Italy

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Roasted pepper bruschetta
Nutrition Information
  • Serves: 6
  • Serving size: 250 g
  • Calories: 328
  • Fat: 21 g
  • Saturated fat: 7 g
  • Unsaturated fat: 10 g
  • Trans fat: 0 g
  • Carbohydrates: 26 g
  • Sugar: 4 g
  • Sodium: 376 mg
  • Fiber: 2 g
  • Protein: 9 g
  • Cholesterol: 30 mg
Recipe type: Snacks
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This snack is super tasty and, if you already have made the Italian roasted pepper salad, super quick to make as well. It is so good, you may want to consider making the salad and keeping it in the fridge for when the urge for this dish rises again. It is virtually guaranteed that that will be soon. Buon appetito
  • Sourdough bread - 6 slices
  • Olive oil - one tablespoon
  • Feta cheese - 200 grams ( crumbled)
  • Italian roasted pepper salad - about 450 grams (see note)
  • Garnish - basil, flat-leaved parsley or sliced cucumber
  1. Drizzle the bread with the olive oil
  2. Heat a pan until medium heat has been reached.
  3. Place the bread ( olive oil drizzled side down) in the pan. ( two to three slices at a time)
  4. Hold down the slice with a spatula until golden brown.
  5. Once browned set bread down on plates.
  6. Sprinkle feta cheese equally on each slice
  7. Top with Italian salad
  8. Garnish and serve
Find the recipe for Italian roasted pepper salad here

This recipe yields 6 portions

Keywords: Buschetta with roasted peppers and cheese

Image credit Paul Longinidis /CC By 2.0/ via Flickr

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Chilli dogs

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Chilli dogs
Nutrition Information
  • Serves: 8
  • Serving size: 300g
  • Calories: 941
  • Fat: 59 g
  • Saturated fat: 23 g
  • Unsaturated fat: 1 g
  • Trans fat: 0 g
  • Carbohydrates: 53 g
  • Sugar: 8 g
  • Sodium: 2528 mg
  • Fiber: 2 g
  • Protein: 43 g
  • Cholesterol: 163 mg
Recipe type: Snacks
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
This is a recipe that is so easy to make, but delivers a fantastic taste. Chilli dogs are hot dogs that have been spiced up with a tasty Chili and served with fresh onions on top of melted cheese. Great light meal or snack that will be enjoyed by your friends and family .
  • Minced beef – 500 grams
  • Tinned plum tomatoes – 0ne tin ( drained contents 240 grams)
  • Tomato paste – 1 tablespoon
  • Chilli powder – one tablespoon
  • Red Chillies - 2 ( chopped)
  • Salt – one teaspoon
  • Olive oil – 0ne tablespoon (and a bit more for coating hot dogs)
  • Ground black pepper = ½ teaspoon
  • Onion – one medium - diced
  • Cheese – two cups (grated)
  • Garlic – one clove – finely chopped
  • Viennas or frankfurters– 8
  • Hot dog rolls – 8
  1. Heat oil to a medium heat
  2. Add garlic, chillies and chilli powder. Fry for a minute ( be careful not to burn)
  3. Add minced beef. Fry until starting to brown
  4. Place tinned tomatoes in a blender and blend until smooth
  5. Add tomatoes, tomato paste, salt and pepper meat.
  6. Turn down the heat and cook for 30 minutes.
  7. In the meantime, heat your oven to grilling temperature.
  8. Coat the sausages with a light layer of oil
  9. Place in oven on a baking tray lined with aluminium foil
  10. Broil until heated through
  11. Place the broiled sausages in the hot dog rolls.
  12. Scoop chilli meat sauce in equal quantities over the hot dogs
  13. Cover with cheese
  14. Place in the oven and allow grilling until the cheese is melted.
  15. Serve with chopped onion on top of melted cheese.
This recipe yields 8 portions of approx 300 grams

Keyword: Chilli dogs

Image credit :jeffreyw /CC BY 2.0 / via Flickr

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Spicy snacks

Chilli bites – South Africa

Home » Snacks

A great recipe

South African chilli bites,  are a popular snack or appetizer in South African cuisine. They have their origin in India and were brought to the country Indian indentured labourers Here’s a recipe to make them:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped green chillies (remove seeds for less heat)
  • 2 tablespoons vegetable oil
  • 1/2 cup water
  • Oil for deep frying
  1. In a large mixing bowl, combine the flour, baking powder, salt, sugar, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Mix well.
  2. Add the chopped coriander, green onions, and green chillies to the flour mixture and stir until well combined.
  3. Add the vegetable oil and water to the mixture and stir until a thick batter forms.
  4. Heat the oil for deep frying in a medium-sized pot or deep fryer.
  5. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
  6. Remove the chilli bites from the oil with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
  7. Serve the chilli bites hot with your favorite dipping sauce, such as sweet chilli sauce or tamarind chutney.

Note: Be careful when working with hot oil, and make sure the chilli bites are fully cooked and crispy before removing them from the oil. Adjust the level of spiciness to your taste preferences by adding or reducing the amount of green chillies and cayenne pepper.

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