CHEESY MEXICAN RICE BITES

CHEESY MEXICAN RICE BITES Serves: 16 balls 1 tablespoon oil 1/2 onion, sliced 1 jalapeno, seeded and diced 3 cups low-sodium chicken broth 1 (10-ounce) can diced tomatoes and chilis 1 cup short grain rice 1/2 cup Mexican Queso Quesadilla cheese, cubed (Mozzarella could be used) 2 tablespoons chopped fresh cilantro 2 large eggs 1/2 cup grated parmesan cheese 1 1/2 cups breadcrumbs 1-1/2 teaspoons Chili Powder 1 teaspoon cumin Vegetable oil, for frying In a skillet over medium-high heat, heat oil and saute the onion and jalapeno for about 5 minutes and set aside. Meanwhile, in a medium saucepan over medium-high heat, add the chicken broth and bring to a boil. Stir in the diced tomatoes and chilies and rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread the rice on a parchment-lined baking sheet and let cool completely. Combine cheese and cilantro in a bowl; set aside. Beat the eggs in a large bowl, then stir in the cooled rice, onions, jalapenos, parmesan cheese and 2/3 cup breadcrumbs, chili powder and cumin. Shape the mixture into sixteen 1-1/2 inch balls. Push a small piece of Queso Quesadilla cheese in the center of each ball. Push the rice around the cheese and close the ball. Place the remaining breadcrumbs in a shallow bowl. Roll the rice balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. Heat 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve with enchilada sauce as a dipping sauce.