Arancini de Chili con Carne
These arancini are a tasty twist, combining chili con carne with cheddar for a crispy, cheesy bite. Perfect for leftover lovers!
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 16 g, Sodium: 850 mg, Carbohydrate: 40 g, Protein: 16 g
Descriptions
Arancini are crispy rice balls traditionally made with risotto, but this recipe gives it a fun twist by using leftover chili con carne. They are filled with melted cheddar, coated in breadcrumbs, and air-fried or deep-fried for a crunchy exterior. This recipe is great for repurposing leftovers and offers a bold flavor with minimal effort. Perfect as an appetizer or snack, these arancini are sure to impress!
Directions
1- Mix the risotto rice and chili con carne together in a bowl with one beaten egg.
2- Stir in the grated cheddar to combine.
3- Beat the second egg in a separate bowl.
4- Place the breadcrumbs in a shallow dish.
5- Form small balls with the rice and chili mixture.
6- Dip each ball in the beaten egg, then roll in the breadcrumbs to coat.
7- Cook in an air fryer for 15 minutes at 350°F or deep fry for 5 minutes until golden brown.
8- Serve hot and enjoy!
Note's
- Air fryer cooking is a healthier option but frying in oil will give a richer flavor.
- Try using different cheeses like mozzarella for a stretchier texture.
- Make sure to handle the rice balls gently so they don’t fall apart.
Ingredients
- 2 eggs
- 8.8 oz (250 g) risotto rice
- 8.8 oz (250 g) chili con carne
- 3.5 oz (100 g) cheddar, grated
- 3.5 oz (100 g) breadcrumbs
