Hot Cheeto Birria Balls
A bold remix using leftover birria from EZ Bombs, rolled with rice, cheese, cilantro, and onions, coated in Flamin' Hot Cheetos, and fried to crispy perfection. This is how you turn leftovers into legends.
Ingredients
5 cups leftover birria beef (from EZ Bombs), shredded
2 ½ cups shredded cheese (mozzarella, Oaxaca, or a blend)
2 ½ cups cooked Mexican rice
½ cup chopped cilantro
½ cup finely chopped yellow onion
1 ¼ cups all-purpose flour
4 large eggs, beaten
5 cups crushed Flamin' Hot Cheetos
Vegetable or canola oil, for frying
Directions
Prep the Filling: Grab that leftover EZ Bombs birria, make sure it’s shredded and not too wet. Drain a little consomé if needed. Let it cool slightly before mixing, so the cheese doesn’t melt too early.
Assemble the Hot Cheeto Birria Balls: In a large bowl, combine shredded birria, cooked Mexican rice, shredded cheese, cilantro, and diced onion. Mix well until it holds together. Roll into golf ball-sized balls and freeze for 10–15 minutes to firm up.
Bread & Fry: Set up your breading station with three shallow bowls. One bowl will have flour, another with beaten eggs, and the third with the crushed hot cheetos. Roll each ball into the flour first, then the egg and allow the excess to drip, then roll into the crushed cheetos.
Heat oil to 350°F (175°C). Fry until crispy and bright red, about 2–3 minutes. Drain on paper towels or wire rack.
Serve It Right: Serve hot with consomé for dipping (if you saved some from EZ Bombs), Ranch or spicy mayo, fresh lime and a drizzle of Mexican crema
