Servings: 8
Cooking Time: 8 Minutes
Ingredients :
8 ounces cream cheese, softened
2 cups grated pepper jack cheese
1 Jalapeño pepper, diced
2 scallions, minced
1 teaspoon paprika
2 teaspoons salt, divided
3 cups shredded cooked chicken
¼ cup all-purpose flour*
2 eggs, lightly beaten
1 cup panko breadcrumbs*
olive oil, in a spray bottle
salsa
Directions :
1. Beat the cream cheese in a bowl until it is smooth and easy to stir. Add the pepper jack cheese, Jalapeño pepper, scallions, paprika and 1 teaspoon of salt. Fold in the shredded cooked chicken and combine well. Roll this mixture into 1-inch balls.
2. Set up a dredging station with three shallow dishes. Place the flour into one shallow dish. Place the eggs into a second shallow dish. Finally, combine the panko breadcrumbs and remaining teaspoon of salt in a third dish.
3. Coat the chicken cheese balls by rolling each ball in the flour first, then dip them into the eggs and finally roll them in the panko breadcrumbs to coat all sides. Refrigerate for at least 30 minutes.
4. Preheat the air fryer to 400°F.
5. Spray the chicken cheese balls with oil and air-fry in batches for 8 minutes. Shake the basket a few times throughout the cooking process to help the balls brown evenly.
6. Serve hot with salsa on the side.