Mexican rice morsels
24 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked brown or white long grained rice |
| ½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Eggs; beaten | |
| 2 | ounces | Monterey Jack |
| 2 | Jalapenos; seeded & chopped | |
| ¾ | cup | Tortilla chips; crushed - about 3 cups B4 crushing |
| Vegetable oil; for frying | ||
Directions
Mix rice, flour, salt, pepper and eggs. Cut cheese into 24 small cubes. With wet hands, shape about 1 tbsp of the rice mixture around each cheese cube. Roll the rice balls in the crushed tortilla chips.
Heat 3" of oil in a deep fryer to 375. Fry rice balls in small batches about 3 min or until golden brown. Remove with a slotted spoon. Drain on paper towels; keep warm until all the balls are finished. serve with salsa, guacamole and sour cream.
From Betty Crocker's 40th anniversary Edition Cookbook.
Posted by Jim Weller.
Submitted By JIM WELLER On 12-29-95
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