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Recipes

Tortilla-Crusted Arancini

Made With:

Sauces/Gravies

Chunky Salsa Mild - 2 Pack

A hearty, premium salsa. Ideal as a dip, topping, or garnish. Mild. Packed 2 jugs to a case.

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Tip

Tips:
• For added heat, use a Jalapeño Jack Cheese and Pace® Piquante Salsa for dipping.

• Breaded arancini can be frozen in an airtight container for up to 3 weeks.

Nutrition Facts

Serving Size
Amount Per Serving
Calories 560
% Daily Value
Total Fat 37g
57%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1150mg
48%
Total Carbohydrate 42mg
14%
Dietary Fiber 3g
12%
Protein 14g
28%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

40 min.

Serving & Size

3 arancini

Crispy on the outside, creamy on the inside, these two-bite poppers with a cheesy surprise inside will be difficult to share.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 560
% Daily Value
Total Fat 37g
57%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 1150mg
48%
Total Carbohydrate 42mg
14%
Dietary Fiber 3g
12%
Protein 14g
28%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Arborio or short-grain rice 2 cups 500  mL
Pace® Medium Chunky Salsa, divided 4 cups 1  L
Campbell’s Ready to Use Chicken Broth 2 1/2 cups 625  mL
1. In large saucepan, combine rice, 2 1/2 cups (625 mL) salsa and chicken broth; bring to boil. Cover and reduce heat to low simmer; cook for about 20 minutes or until rice is tender. Remove from heat; cover and let stand for 10 minutes. Fluff with fork.
Ingredients Weight Measure
Weight Measure
grated Parmesan cheese 1 1/2 cup 250  mL
2. Meanwhile, stir in 1/2 cup (125 mL) salsa, and Parmesan cheese; let cool. Refrigerate for 30 minutes.
Ingredients Weight Measure
Weight Measure
tortilla chips 1/2 150 oz bag 1  150 oz bag
all-purpose flour (approx.) 1 cup 250  mL
large eggs, beaten 4 150 oz bag 4 
3. Meanwhile, in food processor, pulse batches of tortilla chips until they resemble fine crumbs; transfer to large shallow pan. Place flour in separate large shallow pan and eggs in another large shallow pan.
Ingredients Weight Measure
Weight Measure
Monterey Jack cheese, cut into 36 cubes (1/2-inch/1 cm cubes) 5 oz 150  g
4. Measure out 2 tbsp (1.5 oz/30 mL) of chilled rice mixture to form each ball, to make total of 36 balls (about the size of golf balls). Press deep indent into centre of each ball; press in 1 cube of cheese. Seal and roll rice back into ball, enclosing cheese completely.
Ingredients Weight Measure
Weight Measure
Vegetable oil, for frying
Fresh cilantro leaves, for garnish
5. Roll each ball lightly in flour (adding more flour if necessary), then in egg mixture, then in tortilla crumbs until well coated.

6. Heat 8 cups (2 L) oil to 375°F (190°C) in large deep skillet. Fry rice balls in batches for 2 to 3 minutes or until golden brown on the outside. Drain and cool on paper towel. Transfer to serving dish; garnish with cilantro. Serve warm with remaining salsa for dipping.

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