Description
Crunchy and spicy boudin balls coated in Flamin’ Hot Cheetos, perfect for snacks or parties.
Ingredients
Scale
- 1 pack boudin sausage (pre-cooked or raw)
- 1 cup Monterey Jack cheese (grated)
- 1 cup mozzarella cheese (grated)
- 1 cup Colby cheese (grated)
- 2 eggs
- 1 cup all-purpose flour
- ½ bag Flamin’ Hot Cheetos
- ½ bag Flamin’ Hot Cheeto Puffs
- 1 tsp Creole seasoning
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Grate the three cheeses and set aside.
- If the boudin is raw, cook it by the package instructions. For pre-cooked boudin, skip that step.
- Remove the sausage from its casing and mash it in a bowl.
- Add Creole seasoning, cayenne, garlic powder, and onion powder to the sausage; mix well.
- Toss in the grated cheeses and stir until evenly combined.
- Scoop the mixture and roll into palm-sized balls.
- Chill the balls in the freezer for 10–15 minutes to firm them up.
- Crush the Flamin’ Hot Cheetos and Cheeto Puffs in a bag until crumbly.
- Set up a breading station: bowl with whisked eggs, bowl with flour, and bowl with the crushed Cheetos.
- Dip each ball in egg, then in flour, back in egg, and roll in the Cheeto crumbs.
- Heat oil to 350°F (175°C) and fry each ball for 3–4 minutes per side until crisp and golden red.
- Drain on paper towels and serve hot.
Notes
Use pre-cooked boudin for less preparation time. These balls can be stored in the fridge for 3–4 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 330
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg