Recipe By : JoAnne Pelligrino
Chili Cheese Balls (Mexican Tidbit)Presto
3 tablespoons Jalapeno chilies - chopped
1 Parmesan cheese (8 oz) - grated
1 package cream cheese (8 oz)
2 egg yolks
1/2 cup Virginia type peanuts - chopped roasted
Mix chilies, cheeses, and egg yolks together until well blended; add peanuts. Form into 1-inch balls. Roll in bread crumbs; refrigerate. Cook 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.
Makes about 72.
Jo-Pell, BakeryShoppe 1300, 2/8/00
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