Mexican Cheese Poppers
Mexican Cheese Poppers
Ingredients
For the Poppers
- 2 cups cooked long-grain white rice, cooled
- 1 cup mashed potatoes, cooled
- 1 teaspoon red chili powder
- 1/2 teaspoon red chili flakes
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon green chilies, thinly sliced
- 2 tablespoons cornstarch
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1 cup shredded mozzarella cheese
For Breading and Frying
- 1/2 cup cornstarch
- 1/2 cup water
- 1 1/2 cups breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the cooked long-grain white rice and mashed potatoes. Use your hands to gently mix them together.
⏱️ 2 min
- 2
Add the red chili powder, red chili flakes, finely chopped white onion, chopped fresh cilantro, thinly sliced green chilies, 2 tablespoons of cornstarch, cumin powder, and salt to the rice and potato mixture. Mix thoroughly by hand until all ingredients are well combined and form a uniform, yellowish-orange dough-like consistency. This may take a few minutes of kneading.
⏱️ 8 min
- 3
Take small portions of the mixture (about 1 1/2 tablespoons) and flatten them into a disc in the palm of your hand. Place about 1 teaspoon of shredded mozzarella cheese in the center of the disc. Carefully shape the mixture around the cheese to form a small, round ball, ensuring the cheese is completely enclosed.
⏱️ 10 min
- 4
In a shallow bowl, whisk together 1/2 cup of cornstarch with 1/2 cup of water to create a smooth slurry. In another shallow bowl, place the breadcrumbs.
⏱️ 2 min
- 5
Dip each formed cheese ball into the cornstarch slurry, ensuring it is fully coated. Immediately transfer the ball to the breadcrumbs and roll until completely covered. Gently press the breadcrumbs onto the ball to adhere well. Repeat with all remaining cheese balls.
⏱️ 8 min
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil for the poppers to be fully submerged.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few breaded poppers into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to turn them occasionally for even cooking.
⏱️ 7 min•🌡️ 350
- 8
Remove the fried poppers from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining poppers.
⏱️ 3 min - 9
Serve the Mexican Cheese Poppers hot, ideally with a side of your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Mexican Cheese Poppers
Ingredients
For the Poppers
- 2 cups cooked long-grain white rice, cooled
- 1 cup mashed potatoes, cooled
- 1 teaspoon red chili powder
- 1/2 teaspoon red chili flakes
- 1/4 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon green chilies, thinly sliced
- 2 tablespoons cornstarch
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1 cup shredded mozzarella cheese
For Breading and Frying
- 1/2 cup cornstarch
- 1/2 cup water
- 1 1/2 cups breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
In a large mixing bowl, combine the cooked long-grain white rice and mashed potatoes. Use your hands to gently mix them together.
⏱️ 2 min - 2
Add the red chili powder, red chili flakes, finely chopped white onion, chopped fresh cilantro, thinly sliced green chilies, 2 tablespoons of cornstarch, cumin powder, and salt to the rice and potato mixture. Mix thoroughly by hand until all ingredients are well combined and form a uniform, yellowish-orange dough-like consistency. This may take a few minutes of kneading.
⏱️ 8 min - 3
Take small portions of the mixture (about 1 1/2 tablespoons) and flatten them into a disc in the palm of your hand. Place about 1 teaspoon of shredded mozzarella cheese in the center of the disc. Carefully shape the mixture around the cheese to form a small, round ball, ensuring the cheese is completely enclosed.
⏱️ 10 min - 4
In a shallow bowl, whisk together 1/2 cup of cornstarch with 1/2 cup of water to create a smooth slurry. In another shallow bowl, place the breadcrumbs.
⏱️ 2 min - 5
Dip each formed cheese ball into the cornstarch slurry, ensuring it is fully coated. Immediately transfer the ball to the breadcrumbs and roll until completely covered. Gently press the breadcrumbs onto the ball to adhere well. Repeat with all remaining cheese balls.
⏱️ 8 min - 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil for the poppers to be fully submerged.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few breaded poppers into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to turn them occasionally for even cooking.
⏱️ 7 min•🌡️ 350 - 8
Remove the fried poppers from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining poppers.
⏱️ 3 min - 9
Serve the Mexican Cheese Poppers hot, ideally with a side of your favorite dipping sauce.