Crispy on the outside, creamy on the inside, these two-bite poppers with a cheesy surprise inside will be difficult to share.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Arborio or short-grain rice||500 mL||2 cups|
Pace® Medium Chunky Salsa, divided
|Campbell’s Ready to Use Chicken Broth||625 mL||2 1/2 cups|
|grated Parmesan cheese||250 mL||1 1/2 cup|
|tortilla chips||1/2 150 oz bag||1/2 150 oz bag|
|all-purpose flour (approx.)||250 mL||1 cup|
|large eggs, beaten||4||4 150 oz bag|
|Monterey Jack cheese, cut into 36 cubes (1/2-inch/1 cm cubes)||150 g||5 oz|
|Vegetable oil, for frying|
|Fresh cilantro leaves, for garnish|
|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.|
|2. Meanwhile, stir in 1/2 cup (125 mL) salsa, and Parmesan cheese; let cool. Refrigerate for 30 minutes.|
|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.|
|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.|
|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.