Servings: 72
Yield: 6 dozen
Cuisine: Mexican
3 tablespoons chopped jalapeño chilies
1 8-ounce package grated Parmesan cheese
1 8-ounce package cream cheese
2 egg yolks
1/2 cup chopped roasted shelled Virginia-type peanuts
Bread crumbs
Mix chiles, cheeses, and egg yolks together until well blended; add peanuts. Form into 1-inch balls. Roll in bread crumbs; refrigerate. Cook in a deep fryer 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Cheese Balls are cooked.
Yield: 6 dozen
Cuisine: Mexican
3 tablespoons chopped jalapeño chilies
1 8-ounce package grated Parmesan cheese
1 8-ounce package cream cheese
2 egg yolks
1/2 cup chopped roasted shelled Virginia-type peanuts
Bread crumbs
Mix chiles, cheeses, and egg yolks together until well blended; add peanuts. Form into 1-inch balls. Roll in bread crumbs; refrigerate. Cook in a deep fryer 3 or 4 at a time, until they float in oil and desired browness is reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until all Cheese Balls are cooked.
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