PepperJack Boudin Balls
-2lbs Boudin Uncased
-8oz block of PepperJack Cheese cut in cubed
-1/2cup to 1cup or so of beef broth
-2-3 eggs
-small bag of chicken fry
-panko bread crumbs
-oil for frying
1. Mix together uncased boudin and beef broth until mix gets pasty.
2. Use ice cream scooper to form a ball, stick one of the cubes of cheese in the middle of the ball and cover completely.
3. Coat first in chicken fry, then in egg wash, then lastly in panko. Form the balls repeated until 8 balls are made then stick in the freezer to firm up for 5-8mins.
4. Submerge boudin balls in oil completely and fry at 375 degrees for 5 mins until golden brown.
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