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
CLBB Chicken & Dumplings
On a cold night, there’s nothing more welcome–or hot damn delicious–than chicken stew topped with golden, pillowy dumplings. This recipe al...
Skillet Steak with Easy Pan Sauce
Even though we don’t believe that grilling has a “season,” (we’ve been known to fire up a chimney of coals when it’s snowing), searing a st...
Reverse Seared Tomahawk Ribeye
Distinguished by its long bone, a Tomahawk (or “cowboy”) ribeye is one of the showiest, and most expensive cuts in the meat counter. The tr...
Cheesy Potato Slayer Soup
On cold, blustery nights, there’s nothing more delicious than this creamy, cheesy, silky-smooth potato soup. The preparation is simple and ...
White Bean Dip
This quick puree of staple ingredients creates a luscious, creamy dip for spears of fresh veggies, pita chips or toasted bread. The puree k...