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Tortilla-Crusted Arancini

Tortilla-Crusted Arancini

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

30 min.

Serving & Size

3 arancini

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Arborio or short-grain rice 500 mL 2 cups
Pace® Medium Chunky Salsa, divided
1 L
4 cups

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

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
Instructions
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.
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