Cheddar Jalapeño Balls

By: Augusta Quiñones

Cheddar Jalapeño Balls
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
18 servings, 4 ¼ oz/118 g drained), air frying, Augusta Quiñones, chedar cheese, cheese and dairy, cream cheese room temperature, eggs, finely chopped (canned jalapeños are 8 oz/226 g total, grated, instant vortex, panko (or breadcrumbs but it's much better with panko) , paprika, pepper to taste

serving icon Servings
18 Servings
Ingredients
  • 1 (8-oz/226-g) package Philadelphia-type cream cheese room temperature
  • 8 oz (200 g) cheddar chedar cheese, grated
  • 1 jar pickled jalapenos well drained and finely chopped (canned jalapeños are 8 oz/226 g total, 4 ¼ oz/118 g drained)
  • pepper to taste
  • 1 ½ cups panko (or breadcrumbs but it's much better with panko)
  • 1 tsp paprika
  • 3 eggs
Instructions
  • In a medium bowl, mix the room-temperature cream cheese with the grated cheddar cheese, the drained, finely chopped jalapeños, and ground pepper, until well mixed.
  • Divide mixture into 18 balls. Set aside.
  • In a bowl, mix the panko with the paprika. Set aside.
  • In a separate bowl, beat the eggs. Set aside.
  • Dip each ball in the beaten egg and then in the panko mixture. Make sure they are well coated; otherwise, they will come apart during cooking. Set aside.
  • On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 400ºF (205ºC). Press Start.
  • When Add Food appears on the display, insert half the balls into the Instant Vortex basket.
  • When Turn Food appears on the display, remove the basket from the Instant Vortex and shake gently to turn balls over. Place the basket back in the Instant Vortex.
  • When the timer goes off, open the compartment and remove the balls. Repeat with the remaining half.
  • Serve immediately.
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