by MARCELLA DILONARDO
Rice balls, meet jalapeño poppers! This recipe combines the best of both worlds: a light and crispy panko-coated rice ball with a creamy, cheesy, jalapeño-flecked filling. Enjoy them on their own, or dip in your favorite salsa.
Add cream cheese, grated cheese, jalapeño, garlic, 2 cups cooked white rice, and 1 teaspoon of the kosher salt to bowl. Stir until everything is evenly mixed.
Divide the mixture into 12 portions. Stuff each portion with a cheese cube and shape into balls. Dip and coat each ball in eggs and then bread crumbs.
Heat canola oil to 375°F. Fry the poppers until golden brown, about 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.