You’ll Need
For the Chilli Pots
4 long mild green chillies, sliced lengthways
2 green finger chillies, sliced lengthways
1 green pepper, cut into strips
1 small onion, thinly sliced
2 tomatoes, cut into wedges
2 garlic cloves, finely grated
20g butter
80ml water
½ tsp sea salt
For the Cheese Sauce
150g feta, crumbled
120g mature Cheddar, grated
80ml whole milk
To Serve
Steamed red or basmati rice
Chopped coriander
Optional but Dangerous
Extra finger chillies
Fried eggs
Cold yoghurt
Method
Preheat your air fryer to 185°C.
Divide all the chillies, green pepper, onion, tomatoes and garlic between four heatproof pots.
Add the butter, water and salt.
Cover tightly with foil and air fry for 12 minutes.
Stir the vegetables and cook covered for a further 5 minutes until softened.
Mix the feta, Cheddar and milk.
Spoon the cheese mixture into the pots and stir gently.
Air fry uncovered at 175°C for 6-8 minutes until melted and bubbling.
Rest for 2 minutes so the sauce thickens slightly.
Serve over rice and finish with coriander.