Cheetos Cheddar Arancini

These cheddar arancini and not only made with cheddar cheese in the risotto, but they are also stuffed with a cube of cheese and coated in crushed Cheetos!

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This is a good example of why I try to only buy Cheetos when I am using them for a recipe. Because even when they serve a purpose, I will annihilate what’s left. Or rather, I will eat them while I cook and take photos and then again when I’m done.

Literally 10 years ago Facebook reminded me that I proclaimed Cheetos to be too dangerous to be in my house. I still have yet to learn this lesson. 

Although have you seen the new Simply white cheddar ones? Slightly healthier, right? Just as dangerous. Might be even more dangerous to be honest. I almost used those to make these arancini but I ate them all…

I have made my share of creative recipes with Cheetos/cheese doodles as an ingredient and I am sure this won’t be the last. But todays is particularly special because I managed to convince a few blogger friends to join me in celebrating National Cheese Doodle Day by sharing even more recipes today!

Have you ever made a recipe with cheese doodles before? When they are pulverized as in this recipe they are a fantastic cheesy seasoned breading. It’s like they were meant to be turned into cheddar arancini. Or maybe you will buy the white cheddar ones and make white cheddar stuffed arancini. Just send me some, mk?

To make arancini, you first must make risotto. In this case, cheddar risotto with a little ricotta and Pecorino Romano (or parmesan) cheese as well. But then you go the extra mile by stuffing a cube of cheddar cheese in the middle as well. Then roll it in flour, eggs, and crushed Cheetos and you are ready to fry!

Or freeze.

At that point these are easily frozen for a special occasion, But today is the occasion so I fried them all up. You know, for the army that is my household of two. Whoops. 

Scroll down a little before the recipe to get a few more cheese doodle recipes frmo my friends!

Check out even more recipes to celebrate #NationalCheeseDoodleDay

• Black Bean and Cheetos Crunch Wrap from Magical Ingredients
• Cheetos Cheddar Arancini from The Spiffy Cookie
• Cheetos Pork Chops from A Day in the Life on the Farm
• Cheetos Three Cheese Cheeseball from Sweet ReciPEAs
• Chocolate Puff Corn from In Katrina’s Kitchen

Two years ago: Cheese Doodle Sushi

Three years ago: Cheetos Cookies

Six years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies

Seven years ago: Creamy Skillet Brussels and Corn

Eight years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Nine years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Ten years ago: Spicy Cheetos Crusted Chicken

CHEETOS CHEDDAR ARANCINI

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Yield: 2 dozen Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 4 cups water
• 1-3/4 cup Arborio rice
• 2 tsp garlic powder
• 1/4 cup unsalted butter
• 2 eggs
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup ricotta cheese
• 1 cup shredded cheddar cheese
• 1 handful of fresh chopped parsley
• 1 tsp salt
• 8 oz. cheddar cheese, cut into 1/2-inch cubes

COATING

• 1/2 cup flour
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/2 cup finely crushed Cheetos
• Vegetable oil for frying

Directions

1. In a medium pot over medium-high heat, add water, Arborio rice, garlic powder, and butter. Bring to a boil and cook, stirring occasionally, until the water is all absorbed and the rice is tender.
2. Whisk the eggs in a small bowl. Add a small amount of the hot rice to whisked eggs and stir. Add back into the rice, along with the cheddar, ricotta, Pecorino, parsley, and salt.
3. Place in the refrigerator until cool and easy to handle, about 15 minutes.
4. Take a cheddar cube and completely coat with cold risotto, shaping into a walnut-sized ball with your hands. Place on a tray or baking sheet. Repeat with remaining mixture.
5. Place flour in a shallow bowl, season with salt and pepper to taste. Place beaten eggs and crushed Cheetos in two other separate shallow bowls.
6. Roll each risotto ball in flour, then in egg, and finally into the crushed Cheetos, shaking off excess in between each*.
7. In a cast iron skillet, heat an inch of vegetable oil over medium high heat until it reaches 350 degrees F (or when a pinch of breadcrumbs dropped into the oil bubbles immediately). Carefully add a few risotto balls without overcrowding the pan until golden, about 1-2 minutes per side. Repeat with the remaining rice balls.

Notes

* At this point you can either fry them or freeze them. To Freeze, place breaded rice balls on a baking sheet and double wrap with plastic wrap. Once frozen they can be transferred to a zip-top freezer bag.

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