Nandos Inspired Peri Bites with Special Mayo Dip

To make Nandos inspired peri bites, start by soaking slit green chilies in a mixture of water and vinegar for at least 30 minutes. Prepare a filling with boiled chicken and grated cheese, then stuff the chilies. Coat them with flour, beaten egg, and bread crumbs, and freeze for 15 minutes before deep frying until golden brown. For the special mayo dip, mix honey mustard, mayonnaise, and Portuguese peri peri sauce.

Yes, you can easily make a vegetarian version of peri bites by substituting the chicken with a mixture of mashed potatoes, cheese, and spices. This will maintain the cheesy and spicy flavor while keeping it meat-free.

To store leftover peri bites, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 3 days. For longer storage, consider freezing them before frying; just fry them directly from frozen when you're ready to enjoy.

Peri bites pair wonderfully with a fresh salad, garlic bread, or even some spicy rice. You can also serve them with extra dipping sauces like ranch or a spicy salsa for added flavor.

If you don't have Portuguese peri peri sauce, you can substitute it with a mix of hot sauce and a bit of paprika for heat. Alternatively, you can use sriracha or any other spicy sauce you prefer to maintain the flavor profile.