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Oil your hands up cause sometimes your hands can end up burning after making these.
Slit your jalapeño down the middle but not all the way down and remove all the seeds.
Shred the leftover chicken and stuff the peppers following by cheese.
Place in the freezer for around 30 minutes.
Remove and double coat them in eggs and bread crumbs.
Place back in the freezer till you're about to fry.
Heat up your oil and fry your poppers till they're golden.
Preheat your oven and pop them in for 10 minutes till they get crispy.
Make a quick dipping sauce by mixing the yoghurt and green chillies/chutney and serve.