These cheese-stuffed chillies are based on a recipe from the Ceylon section of Good Housekeeping’s World Cookery Book.  So…I know a little bit about Sri Lankan cooking and never have I ever heard of a cheese-stuffed chilli.  Never.  Not once.  Just in case I am not being entirely clear – no one in my family, not my grandmothers, not my mother, not my aunts, cousins, no other writers of Sri Lankan cookbooks have ever made or even mentioned cheese stuffed chillies in the context of Sri Lankan cooking. 

Until now.  

I became a little obsessed with this recipe because I started wondering if this was the original Jalapeno popper.  Turns out the term jalapeno popper came to prominence in Texas in around 1972 so the recipes are definitely contemporaneous in time if a continent or two apart in space.

The recipe was vague about the type of cheese to use.  Mum said that in Sri Lanka when she was growing up the only types of cheese available were Kraft cheese in a tin and Edam.  Neither of which I happened to have on hand.  

I did have some goat’s cheese and I remembered that my friend Leesa once brought an amazing dish to cookbook club that was feta baked with thyme, honey and walnut. Which also accounted for the other thing that was bothering me which was the inclusion of sugar in the recipe.  

Hmm…so goat’s cheese to sub for the cheese in a tin, honey to sub in for the sugar.  Looks like a recipe is coming together!

These cheese-stuffed chillies were delicious!!!!

There was some heat from the chillis, creaminess and a little bit of salty tanginess from the cheeseand the mustard, sweetness from the honey, crunchy toastiness from the nuts and a hit of herbiness from the thyme.

Perfect drinking snack!!!

I could have eaten a dozen of these with an ice-cold beer on a sunny afternoon.  And I would have been in total bliss!  They were also nice with a glass of red wine on a cold winter’s night too!

A Digression in the World of Major League Eating

Which reminds me.  I found this amazing factoid on Wikipedia when doing some research on the origin of the jalapeno popper.  

“Joey “Jaws” Chestnut holds the Major League Eating record for jalapeño poppers, eating 118 in 10 minutes at the University of Arizona on 8 April 2006.”

This of course took me down a path of Major League Eating.  Turns out our boy Jaws (known on the MLE site as “the greatest eater in history” and “the apex predator” does not restrict himself to the jalapeno.  He also holds records for downing Chicken Wings (both long form and 12 minute),  pulled pork sandwiches, hot dogs, meat pies, donuts, eggs, asparagus, corned beef sandwiches, pork ribs, Philly Cheesesteaks, funnel cakes, fish tacos, mutton sandwichs, traditional tacos, shrimp wontons, pulled pork,  horseshoe sandwiches (???), pulled pork sliders, long form burritos, short form ramen, gyros, Twinkies, boysenberry pie, tamales, gyoza, gumbo, ice cream sandwiches, grilled cheese sandwiches, poutine, shrimp cocktail..there are more but I lost the will to live whilst typing that lot out. 

Sadly,  the prize for French cut green beans (2.71 pounds in six minutes) went to Joey Jaws arch-rival Crazy Legs Conti.  Shine on you Crazy Legged Diamond! 

Cheese Stuffed Chillies – The Recipe

I also put my stuffed chillies under the grill to melt the cheese, toast the nuts and get some nice roastiness on the chillies.  But you could serve them as is per the recipe if you wanted.

The ultimate verdict on these cheese-stuffed chillies is that they are not at all Sri Lankan but are totally delish!  Just don’t invite Joey Jaws Chestnut over if you plan on making them.  Or make a LOT!  

Next stop on the good Housekeeping World Cookery Tour is China!  Let’s see what inauthentic food we can find from the land of dragons and emperors!  I’m hoping for some dumplings!

Have a great week!