Hot Cheeto Birria Boudin Bombs

Cheesy birria and smoky poblano rice rolled into crispy Hot Cheeto coated balls, fried golden, and served with warm consommé for dipping.

Yield: 6-8
Prep Time: 30 minutes
Cook Time: 15 minutes
Special Equipment: deep fryer

Ingredients

Filling:

• 2 cups cooked shredded birria meat, finely chopped

• 1½ cups smoky poblano rice or Mexican rice

• 2 tbsp chopped white onion

• 1 tbsp chopped cilantro

• 1 tbsp finely chopped jalapeños

• 1/4 to 1/2 cup warm birria consommé

• 1 to 2 tsp lime juice

• Salt to taste

  Cheese Center:

• 1 to 1½ cups shredded Oaxaca, Chihuahua, Monterey Jack, or mozzarella cheese

  Coating:

• 1 cup flour

• 2 eggs

• 1 tbsp water or milk

• 1½ cups crushed Hot Cheetos

• 1/2 cup panko breadcrumbs

  Frying and Serving:

• Neutral oil for frying

• Warm birria consommé

• Lime wedges

• Cilantro

• Pickled red onions optional

• Cilantro jalapeño ranch optional

Directions

1. In a bowl mix birria meat, rice, onion, cilantro, jalapeños, lime juice, and enough consommé to make the mixture moist but not wet.

2. Scoop about 1/4 cup filling and flatten slightly. Add shredded cheese in the center and seal completely into a ball.

3. Chill the balls at least 30 minutes.

4. Mix crushed Hot Cheetos and panko in a bowl.

5. Set up a dredging station with flour, egg wash made from eggs and water or milk, and the Hot Cheeto crumb mixture.

6. Roll each ball in flour, dip in egg wash, then coat heavily in Hot Cheeto crumbs, pressing firmly.

7. Heat oil to 350°F and fry 3 to 4 minutes until crispy and deep red orange.

8. Drain briefly and serve with warm consommé, lime wedges, cilantro, pickled onions, and cilantro jalapeño ranch if desired.