Hot Cheeto Boudin Balls | Crispy, Spicy & Cheesy Bites
320kcal
Ingredients
- Boudin Filling
- 1 lb boudin sausage casings removed – rich Cajun flavor
- 1 cup shredded cheddar cheese – adds gooey creaminess
- 2 tbsp cream cheese – binds and smooths filling
- 1 tbsp chopped green onions – fresh mild crunch
- 1 tsp Cajun seasoning – enhances spicy flavor
- Coating
- 4 cups Flamin’ Hot Cheetos finely crushed – signature fiery crust
- 1 cup all-purpose flour – helps coating stick
- 2 large eggs – binds coating to balls
- 2 tbsp milk – smooths egg wash
- Frying
- Vegetable or peanut oil – for crisp golden exterior
Equipment
- Large mixing bowls
- Cookie scoop or hands for shaping
- Shallow bowls for breading station (flour, egg wash, Cheetos)
- Heavy pot or deep fryer
- Thermometer for oil temperature
- Wire rack or paper towels for draining
Method
- Prepare the Filling: Remove casings from boudin and mix with cheddar, cream cheese, green onions, and Cajun seasoning until smooth.
- Shape & Chill: Roll mixture into golf-ball-sized portions and refrigerate for 30 minutes to firm up.
- Breading Station: Set up three bowls – flour, whisked eggs with milk, and crushed Hot Cheetos. Coat each ball: flour → egg wash → Cheetos.
- Heat Oil: Preheat oil to 350°F (175°C).
- Fry: Fry balls 3–4 minutes until deep red and crispy. Avoid overcrowding.
- Drain & Rest: Transfer to wire rack or paper towels for 3–5 minutes before serving.
Nutrition
Serving130gCalories320kcalCarbohydrates20gProtein13gFat21gSaturated Fat7gPolyunsaturated Fat4gMonounsaturated Fat8gTrans Fat0.1gCholesterol75mgSodium850mgPotassium260mgFiber1gSugar2gVitamin A450IUVitamin C3mgCalcium180mgIron2mg
Notes
- Air Fryer Option: 375°F for 10–12 minutes, spray lightly with oil.
- Baked Option: 400°F for 18–20 minutes, turn once.
- Extra Heat: Add diced jalapeños or cayenne to filling.
- Cheesy Center: Insert small cubes of mozzarella or pepper jack for gooey surprise.
- Storage: Refrigerate up to 3 days; reheat in oven or air fryer for best crunch.
- Freezing: Freeze uncooked breaded balls on a tray, then bag for up to 3 months. Cook from frozen with a few extra minutes.