Blueberry Lemon Poppy Cake
Cheddar Jalapeño Balls
| By : |
| Cook Time | 8 Minutes |
| Servings |
18 Servings
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Ingredients
- 1 (8-oz/226-g) package Philadelphia-type cream cheese room temperature
- 8 oz (200 g) cheddar chedar cheese grated
- 1 jar pickled jalapenos well drained and finely chopped (canned jalapeños are 8 oz/226 g total, 4 ¼ oz/118 g drained)
- Pepper to taste
- 1 ½ cups panko (or breadcrumbs but it's much better with panko)
- 1 tsp paprika
- 3 eggs
Ingredients
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Instructions
- In a medium bowl, mix the room-temperature cream cheese with the grated cheddar cheese, the drained, finely chopped jalapeños, and ground pepper, until well mixed.
- Divide mixture into 18 balls. Set aside.
- In a bowl, mix the panko with the paprika. Set aside.
- In a separate bowl, beat the eggs. Set aside.
- Dip each ball in the beaten egg and then in the panko mixture. Make sure they are well coated; otherwise, they will come apart during cooking. Set aside.
- On the Instant Vortex control panel, press Air Fry, set the time to 8 Minutes and the temperature to 400ºF (205ºC). Press Start.
- When Add Food appears on the display, insert half the balls into the Instant Vortex basket.
- When Turn Food appears on the display, remove the basket from the Instant Vortex and shake gently to turn balls over. Place the basket back in the Instant Vortex.
- When the timer goes off, open the compartment and remove the balls. Repeat with the remaining half.
- Serve immediately.
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