Barbacoa Arancini with Cheddar Dipping Sauce

Portion Size: Makes 42 Arancini balls
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Barbacoa Arancini with Cheddar Dipping Sauce

DIRECTIONS

  1. Preheat oven to 350°F. In medium-sized pot over medium heat, melt butter, add onions and cook for 5 minutes until soft. Add rice and stir until grains are translucent. Add wine and turn up heat. Cook until liquid is mostly absorbed. Add beef broth and buttermilk, stirring; bring to simmer, cover and transfer to oven. Bake covered for 30-40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool. Add egg, white cheddar, mozzarella cheese, cilantro, salt and pepper. Let mixture cool for at least 3 hours.
  2. Set up breading station with 3 bowls. Combine flour, salt and pepper in one bowl. Whisk eggs in second bowl. Mix panko and ground tortilla chips in third. Using ½-ounce size scoop, measure out risotto into a ball.
  3. Place ball in the palm of your hand, then place 1-ounceBarbacoa into the center of rice ball. Shape ball, making sure Barbacoa is completely covered. Roll ball into flour, then egg and finally panko and tortilla mixture, making sure ball is completely coated. Repeat until all Arancini are completed.
  4. In a medium saucepan, add 2incles of oil. Heat over medium heat until oil reaches 350°F. Fry Arancini in batches of 6. Cook until golden brown and heated through, approximately 3-4 minutes. Serve with cheddar dipping sauce.
  5. To make cheddar dipping sauce: Melt butter in saucepan over medium heat; add chiles and onions and cook for 5 minutes or until tender. Add garlic and cook for 1 minute more. Whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, approximately 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheese, ½ cup at a time, until they have completely melted. Stir in sour cream and salt. Serve warm.

INGREDIENT

unsalted butter

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

small onion, diced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

risotto

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

garlic cloves, sliced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

white wine

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

beef broth

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

buttermilk

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

grated white cheddar

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

mozzarella cheese

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

chopped cilantro

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Pepper, to taste

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Barbocoa (JENNIE-O® Slow Roasted Bone-In Dark Turkey/Shredded) #819016 or 619106 Hardwood Smoked Version

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Fryer oil

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Breading:

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

flour

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Pepper, to taste

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

panko breadcrumbs

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

tortilla chips

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

Cheddar dipping sauce (recipe follows)

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

Cheddar Dipping Sauce:

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

unsalted butter

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

stemmed, seeded, and diced

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

stemmed, seeded, and diced

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

stemmed, seeded, and diced

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

onion, diced

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

finely chopped

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

flour

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

milk

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

canned diced tomatoes with juice

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

cilantro, chopped

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

white cheddar, grated

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

Monterey Jack cheese, grated

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

sour cream

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry

INGREDIENT

salt

50 SERVINGS

MEASURE:
WEIGHT: dry

100 SERVINGS

MEASURE:
WEIGHT: dry
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Barbacoa Arancini with Cheddar Dipping Sauce

Email Recipe PDF Open Recipe PDF
 
Portion Size: Makes 42 Arancini balls
 
Barbacoa Arancini with Cheddar Dipping Sauce

DIRECTIONS

  1. Preheat oven to 350°F. In medium-sized pot over medium heat, melt butter, add onions and cook for 5 minutes until soft. Add rice and stir until grains are translucent. Add wine and turn up heat. Cook until liquid is mostly absorbed. Add beef broth and buttermilk, stirring; bring to simmer, cover and transfer to oven. Bake covered for 30-40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool. Add egg, white cheddar, mozzarella cheese, cilantro, salt and pepper. Let mixture cool for at least 3 hours.
  2. Set up breading station with 3 bowls. Combine flour, salt and pepper in one bowl. Whisk eggs in second bowl. Mix panko and ground tortilla chips in third. Using ½-ounce size scoop, measure out risotto into a ball.
  3. Place ball in the palm of your hand, then place 1-ounceBarbacoa into the center of rice ball. Shape ball, making sure Barbacoa is completely covered. Roll ball into flour, then egg and finally panko and tortilla mixture, making sure ball is completely coated. Repeat until all Arancini are completed.
  4. In a medium saucepan, add 2incles of oil. Heat over medium heat until oil reaches 350°F. Fry Arancini in batches of 6. Cook until golden brown and heated through, approximately 3-4 minutes. Serve with cheddar dipping sauce.
  5. To make cheddar dipping sauce: Melt butter in saucepan over medium heat; add chiles and onions and cook for 5 minutes or until tender. Add garlic and cook for 1 minute more. Whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, approximately 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheese, ½ cup at a time, until they have completely melted. Stir in sour cream and salt. Serve warm.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
unsalted butter
small onion, diced
risotto
garlic cloves, sliced
white wine
beef broth
buttermilk
grated white cheddar
mozzarella cheese
chopped cilantro
salt
Pepper, to taste
Barbocoa (JENNIE-O® Slow Roasted Bone-In Dark Turkey/Shredded) #819016 or 619106 Hardwood Smoked Version
Fryer oil
Breading:
flour
salt
Pepper, to taste
panko breadcrumbs dry dry
tortilla chips dry dry
Cheddar dipping sauce (recipe follows) dry dry
Cheddar Dipping Sauce: dry dry
unsalted butter dry dry
stemmed, seeded, and diced dry dry
stemmed, seeded, and diced dry dry
stemmed, seeded, and diced dry dry
onion, diced dry dry
finely chopped dry dry
flour dry dry
milk dry dry
canned diced tomatoes with juice dry dry
cilantro, chopped dry dry
white cheddar, grated dry dry
Monterey Jack cheese, grated dry dry
sour cream dry dry
salt dry dry
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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