Fried Mexican Cheese Balls
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Fried Mexican Cheese Balls are a delightful bite-sized fusion of texture and flavor, where creamy cheese meets the crunch of golden masa. The addition of shredded chicken, crumbled chicharrones, and a touch of Spanglish Asadero’s Pollo Asado seasoning creates a flavor explosion that’s smoky, savory, and perfectly spiced. The masa, infused with chicken stock, adds a soft and slightly nutty undertone, balancing the richness of the cheese and the boldness of the chicharrones. Each bite is a satisfying medley of crispy, gooey, and tender textures.These delicious snacks draw inspiration from the rich tradition of masa-based dishes in Mexican cuisine, reminiscent of croquettes but with unmistakable Mexican flair. Spanglish Asadero’s Pollo Asado seasoning is the star ingredient, bringing authentic notes of chili, garlic, and pineapple that elevate the cheese balls from a simple appetizer to a bold flavor experience. Whether served with a tangy dipping sauce or enjoyed on their own, they’re perfect for any gathering or indulgent snack moment.
Ingredients
- 1 cup lard or vegetable shortening
- 4 cups masa
- 2 tsp baking powder
- 1 tsp salt
- 3 1/2 to 3 3/4 cups chicken stock
- 1 cup flour
- 2 eggs, whisked
- 2 cups crumbled chicharrones
- 18 to 20, 1/2 inch cheese cubes
- 1 cup shredded chicken
- 2 cups olive oil for frying
- Spanglish Asadero Pollo Asado Seasoning
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Pollo Asado
Directions
Prepare the Masa
- Whip the Fat: Place the lard or vegetable shortening in a large mixing bowl. Beat it using a stand mixer with a paddle attachment or a hand mixer on medium speed for about 8 minutes.
- Mix the Dough: Add the masa, baking powder, and salt to the whipped lard. Mix by hand, breaking up large clumps of dough until the mixture resembles wet sand.
- Add Chicken Stock: Slowly add 3 1/2 cups of chicken stock while mixing. Use your hands for about 15 minutes or an electric mixer on medium speed for about 10 minutes.
- Test the Masa: Drop a quarter-sized ball of masa into a glass of cold water. If it floats, it’s ready. If it sinks, add the remaining 1/4 cup of chicken stock, knead for 5 more minutes, and retest until the ball floats. The masa should be wet, spreadable, and sticky.
Breading Station Setup
- In one bowl, mix the flour, Spanglish Asadero Pollo Asado seasoning
- In the second bowl, whisk the eggs.
- In the third bowl, place the crumbled chicharrones.
- Line two shallow baking sheets with parchment paper.
Form the Cheese Balls
- Cube the Cheese: Cut the cheese into 18 to 20, 1/2 inch cubes. Keep them chilled and sealed in the refrigerator until ready to use.
- Form Balls: Form the masa into 18, 1-inch balls using your hands or a small cookie scoop. Insert a cube of cheese and some shredded chicken into the center of each ball, ensuring the masa encases them completely.
Bread and Fry
- Bread the Cheese Balls: Dredge each ball in flour, then egg, then chicharrones. Place completed balls on one of the parchment-lined baking sheets.
- Fry the Balls: Heat 2 cups (approximately 1/2-inch deep) of olive oil in an 8-inch saucepan to 350°F. Fry 6 balls at a time, turning gently until golden brown, about 3-4 minutes. Transfer fried balls to a paper towel-lined plate to drain excess oil.
- Serve: Allow the balls to cool for 5 minutes before serving.
- Top with salsa, crema, cilantro, and Oaxaca cheese.
- Serve with toothpicks or napkins on the side.
