MEXICAN RICE MORSELS

2 cups cooked brown or white long grained rice
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs, beaten
2 oz Monterey jack
2 jalapenos; seeded and chopped
3/4 cup crushed tortilla chips (about 3 cups chips before crushing)
vegetable oil (for frying)
TO SERVE:
salsa
guacamole
sour cream

Mix rice, flour, salt, pepper and eggs.

Cut cheese into 24 small cubes. With wet hands, shape about 1 tbsp of the rice mixture around each cheese cube. Roll the rice balls in the crushed tortilla chips.

Heat 3-inches of oil in a deep fryer to 375 degrees F.

Fry rice balls in small batches about 3 minutes or until golden brown. Remove with a slotted spoon. Drain on paper towels; keep warm until all the balls are finished.

Serve with salsa, guacamole and sour cream.

Makes 24 appetizers
Source: Betty Crocker's 40th anniversary Edition Cookbook