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  • Prep
    20 min
  • Total
    60 min
  • Servings
    4 - 6 (24 balls)

Cheese & Chorizo Balls

In collaboration with Food Network Canada Celebrity Chef Roger Mooking, we present to you a delicious, crowd-leasing appetizer or snack – Cheese & Chorizo Balls – crunchy on the outside and soft and gooey on the inside, kicked up a notch with our Armstrong Mexican Fiesta Marble Cheddar with Jalapeño!

Ingredients

  • 2 large Yukon gold potatoes (350g), peeled and chopped into 1" pieces
  • 15 mL (1 tbsp) unsalted butter
  • 2 fresh chorizo sausages (1 cup)
  • 60 mL (¼ cup) finely chopped cilantro
  • 275 g (2 ½ cups) Armstrong Mexican Fiesta Marble Cheddar Cheese with Jalapeño
  • Salt and freshly ground black peppercorns, to taste
  • 3 eggs
  • 125 mL (½ cup) all purpose flour
  • 250 mL (1 cup) Panko breadcrumbs
  • Vegetable oil for frying
  • Large crystal sea salt

Directions

  1. Place the peeled and chopped potatoes in a large pot. Fill water to 1" above the potatoes. Bring the water to a boil, then turn the heat to a simmer, cook for 15-20 minutes. Potatoes are done when they are tender all the way through. You can test this by poking a piece of potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
  2. Strain potatoes and cool on a clean dry tray, until room temperature. Process through potato ricer or use a potato masher.
  3. Stir in the butter and season with salt. Taste and adjust with additional salt and/or butter if needed. You should yield about 500 mL or 2 cups of mashed potato. Set aside.
  4. Heat frying pan over medium-high heat. Cut chorizo casings down the middle and squeeze the chorizo into the hot pan. Break the sausage apart using a wooden spoon and cook the sausage over medium heat, about 5-7 minutes. Continue to move it around the pan, breaking apart the chunks to a small pea-sized crumble. Cook it through, chorizo should be dull red or light brown when cooked.
  5. In a bowl, combine the room temperature mashed potatoes, cooked chorizo, cilantro, Armstrong Mexican Fiesta marble Cheddar cheese with jalapeño and 1 egg. Season with salt and pepper.
  6. Form the mashed potato mixture into compact balls using a small ice cream scoop or two spoons, make 24 balls, similar to golf balls, they should weigh about 30 g each.
  7. Prepare 3 shallow plates, one with the flour, one with the two remaining eggs beaten and one with the panko breadcrumbs.
  8. A few at a time, roll the balls first into the flour, then dip them in the beaten egg and finally roll them through the panko, making sure they are completely covered. Place them on a plate or tray until ready to fry.
  9. Add vegetable oil to a large pot, at least a couple inches deep and heat it over medium-high heat. Heat until a thermometer reaches 350 °F. Fry in batches of 4 or 5 at a time.
  10. Using a slotted spoon, roll them around to make sure they get golden all around, about 2-3 minutes. Once crispy and golden, place on a towel-lined tray to cool.
  11. Garnish with a large crystal sea salt.
  12. Serve warm or cold.

Recipe Review

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