Fried Mexican Cheese Balls
Fried Mexican Cheese Balls are a delightful, bite-sized fusion of texture and flavor, where creamy cheese meets the crunch of golden masa. Shredded chicken, crumbled chicharrones, and a touch of Spanglish Asadero's Pollo Asado Seasoning create a flavor explosion that's smoky, savory, and perfectly spiced. The masa, infused with chicken stock, adds a soft, slightly nutty undertone that balances 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.
Fried Mexican Cheese Balls are a delightful, bite-sized fusion of texture and flavor, where creamy cheese meets the crunch of golden masa. Shredded chicken, crumbled chicharrones, and a touch of Spanglish Asadero's Pollo Asado Seasoning create a flavor explosion that's smoky, savory, and perfectly spiced. The masa, infused with chicken stock, adds a soft, slightly nutty undertone that balances 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
3½ to 3¾ Cups chicken stock
1 Cup flour
2 eggs, whisked
2 Cups crumbled chicharrónes
18 to 20, ½ inch cheese cubes
1 Cup shredded chicken
2 Cups olive oil for frying
Instructions
Whip the fat: Place the lard or vegetable shortening in a large mixing bowl. Beat with a stand mixer using the 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 until the mixture resembles wet sand.
Add the chicken stock: Slowly add 3½ Cups of chicken stock while mixing, using 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 ¼ Cup chicken stock, knead for 5 more minutes, and retest until it floats. The masa should be wet, spreadable, and sticky.
Set up a breading station: In one bowl, mix the flour and Spanglish Asadero Pollo Asado seasoning. In a second bowl, whisk the eggs. In a third bowl, place the crumbled chicharrónes. Line two shallow baking sheets with parchment paper.
Cube the cheese: Cut the cheese into 18–20 ½ inch cubes. Keep chilled and sealed in the refrigerator until ready to use.
Form the balls: Form the masa into 18 one-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 completely encases them.
Bread the cheese balls: Dredge each ball in flour, then egg, then chicharrónes. Place the completed balls on one of the parchment-lined baking sheets.
Fry the balls: Heat 2 Cups of olive oil (about ½ inch deep) in an 8-inch saucepan to 350°F. Fry 6 balls at a time, turning gently until golden brown, about 3–4 minutes. Transfer to a paper towel-lined plate to drain excess oil.
Serve: Let the balls cool for 5 minutes before serving. Top with salsa, crema, cilantro, and Oaxaca cheese, and serve with toothpicks or napkins on the side.
