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Nutrition Facts
Serving Size 100 g
(Approx. 12 Servings)
Amount Per Serving
Calories 220 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 300 mg 13%
Total Carbohydrate 24 g 8%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 6 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tex Mex Arancini (Corn, Rice and Poblano Fritters)

Prep Time
1 h 15 m
Cook Time
15 minutes
Total Time
1 h 30 m
12  People


Recipe makes 12 Servings

16 Oz H-E-B Steamable Rice with Corn and Poblano
2 large eggs, yolks only
3/4 cup(s) H-E-B Jalapeño Dip
1/2 Tsp kosher salt
2 cup(s) Panko Breadcrumbs, divided use
1 cup(s) whole milk mozzarella, finely shredded
1 grapeseed oil, for frying
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In a large microwaveable bowl, add rice and microwave for 1 minute - just to thaw, not fully cooked.
Using kitchen shears or a knife, cut poblano peppers into smaller pieces.
In a small separate bowl, whisk together egg yolks, jalapeño dip and salt. Pour over thawed rice mixture. Stir in 1 cup of breadcrumbs and cheese. Mix thoroughly.
Roll into 1 inch, tightly packed balls and place on a baking sheet. Chill in refrigerator for 1 hour.
To cook arancini, heat 1 1/2 inch depth of grapeseed oil in a pan over medium high temperature (about 350˚F). Quantity of oil needed will depend on size of pan.
While oil is heating place remaining breadcrumbs on a plate, Roll chilled rice balls in breadcrumbs and press into rice. Drop gently into hot oil and cook 4 to 6 minutes, turning half way through. Cook to a golden brown.
Keep arancini warm until all are cooked. Serve warm.


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