Ingredients

The following ingredients have 16 Servings
  • 1 tablespoon oil
  • 1/2 onion (sliced)
  • 1 jalapeno (seeded and diced)
  • 3 cups low-sodium chicken broth
  • 10 ounce can diced tomatoes and chilis
  • 1 cup short grain rice
  • 1/2 cup Mexican Queso Quesadilla cheese (cubed (Mozzarella could be used))
  • 2 tablespoons chopped fresh cilantro
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups breadcrumbs
  • 1 1/2 teaspoons Chili Powder
  • 1 teaspoon cumin
  • Vegetable oil (for frying)

Instruction

  • In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside.
  • Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely.
  • Combine cheese and cilantro in a bowl; set aside.
  • Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball.
  • Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight.
  • Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels.
  • Serve with enchilada sauce as a dipping sauce.