Crispy Southwest Potato & Cheese Balls
These bite-sized fluffy balls of potato and cheese are the epitome of melt-in-your-mouth delights.
From the sizzling of sautéing veggies to the irresistible allure of gooey cheese, every ingredient involved in this process is just as enticing as the last.
Crispy & Cheesy Southwest Potato Balls
Rated 5.0 stars by 1 users
Servings
25 Potato Balls
Prep Time
20 minutes
Cook Time
40 minutes
Recipe by Jordan Isom | Fire Food Family
Hold on tight, because this one might make your mouth tingle. Don’t worry, if spicy food isn’t your thing, feel free to make a few changes in the ingredients list. Get creative and throw in the things that make you happy.
Ingredients
-
2.5 lbs Yukon Gold Potatoes, cut into 1–2-inch pieces
-
2 tablespoons butter
-
1 cup yellow onion, diced
-
1 poblano pepper, diced
-
1 red bell pepper, diced
-
1-2 jalapeño, finely diced
-
1-2 cans green chiles
-
2 cups shredded cheese of choice
-
1 cup cream, warmed
-
2 tablespoons Charred Chile & Lime
-
½ cup corn starch
-
Mexican crema, for drizzle
-
Green onions, for garnish
Directions
Boil potato pieces until fork tender.
Sauté veggies in 2 tablespoons of butter until softened. Add green chiles, mix, and set aside.
Mash potatoes, then combine with onions, peppers, chiles, 1.5 cups of cheese, cream, and Charred Chile and Lime seasoning. Refrigerate to cool.
Once cooled, mix in cornstarch. Take golf ball size portions and flatten out in your hand. Add a hefty pinch of cheese and form into a ball.
Heat 2 ½ inches of oil in a deep cast iron skillet over medium-high heat. When the oil is at 350°F fry until golden brown. Serve warm with a drizzle of Mexican crema and sliced green onion.
Leave A Comment
More Recipes
Fried Turkey with Chica Licka Bam Bam
I’d wager if you asked most Southerners how their favorite Thanksgiving turkey is cooked, they would say FRIED. And who can blame us? There...
Smoked Turkey with Cajun Butter
Using a meat injector is faster than brining, and a great way to infuse every slice of roasted turkey with deeply seasoned flavor. In this ...
Herb & Buttermilk-Brined Turkey Breast
Warning: The following recipe may forever change your relationship with deli meat. Perhaps you can relate. With Thanksgiving just a few wee...
Cheesy Green Bean Casserole
The classic 1950’s green bean casserole made with canned soup will forever hold a spot in our hearts. But it’s almost as easy to make your ...
Crispy Roast Chicken with The Go-To
A perfectly bronzed and crispy roast chicken is always welcome. This classic recipe, which technically only requires two ingredients (a chi...