In a pan add milk and cheese and stir constantly with whisk till smooth and thick. Set aside.
Cut small stripes of chicken and fry in oil and add peri sauce in it.Cook till tender.
Mix mayo in cheese and fill cheese mixture in a pipping bag.
Wash chilies and pat dry them. Make a cut longitudinally and pipe cheese in it, place a chicken stripe carefully.
Keep these chilies in freezer for an hour and so.
Now beat egg white and pour on chilies, or coat all chilies with egg white and then in another bowl mix flour, salt and pepper.
Coat all chillies with flour mixture and then dip in milk.
Coat breadcrumbs on chilies evenly.Again dip in milk and then again coat with crumbs.
Keep in freezer for 1/2 hour.
Deep fry till nice color appear.
Serve with any Nando sauce (mild or hot) or mayo .
I first time made these and found them tempting and spicy.
Next time i will coat them more perfectly.