Jalapeño Popper Rice Balls

Step 1

Place 1/4 cup cream cheese in a large bowl and let sit at room temperature until softened. Meanwhile, cut 12 (1/2-inch) cubes from 4 ounces sharp cheddar cheese. Grate the remaining cheese on the large holes of a box grater. Seed and finely chop 2 medium jalapeños. Grate 1 garlic clove.

Step 2

When the cream cheese is softened, add the grated cheese, jalapeño, garlic, 2 cups cooked white rice, and 1 teaspoon of the kosher salt to the bowl. Stir until everything is evenly mixed. Taste and season with more kosher salt and black pepper as needed.

Step 3

Line a baking sheet with parchment paper. Divide the mixture into 12 portions (about 3 tablespoons each). Stuff each portion with a cheese cube and shape into balls that completely enclose the cheese cube. Place on the baking sheet.

Step 4

Lightly beat 2 large eggs in a shallow bowl and season with 1/4 teaspoon of the kosher salt. Place 1 1/2 cups panko bread crumbs and the remaining 1/4 teaspoon kosher salt in a second bowl and stir to combine.

Step 5

Dip and coat each ball completely in the eggs, then coat completely in the bread crumbs. Return to the baking sheet.

Step 6

Heat 6 cups canola oil in a large saucepan over medium-high heat until 375°F. Fry the poppers in 3 batches: add 4 to the oil and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate or wire rack. Season with salt and black pepper if desired. Serve immediately with the salsa if desired.