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Cheesy Mexican Chili Relleno Balls

Mexican Chili Relleno Balls are crispy, golden bites filled with roasted poblano peppers, creamy potatoes, and melted cheese, perfect for dipping and sharing.
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Ingredients
  

  • 4 poblano peppers
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 2 cups mashed potatoes or cooked rice
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 1 cup all purpose flour
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • Oil for frying

Instructions
 

  • Roast poblano peppers until charred (8 to 10 minutes), steam, peel, remove seeds, then chop finely.
  • Mix peppers with mashed potatoes or rice, cheese, and seasonings until combined and firm.
  • Roll mixture into small balls, oil hands or chill if sticky.
  • Coat each ball in flour, egg, then breadcrumbs evenly.
  • Fry at 350°F for 2 to 3 minutes until golden and crispy.
  • Drain on paper towels and serve hot with dips.