You will never go wrong serving these at a tailgate party. Especially ,if you put them next to the cold beers!

MINI CHEESE PUFFS with HOMEMADE Bleu Cheese    11-11-2014   adapted from ROXY
Yields: 50 1/2 inch cheese balls

2 ½ cups finely shredded cheddar cheese blend of your choice**
¾ cup grated Parmesan cheese
2 Large eggs
4 tablespoons Wondra
1 teaspoon baking powder
Avocado oil for frying

**I use a combination of Sharp Cheddar & Monterey Jack

  • In a bowl combine all the ingredients.
  • Mix well until mixture holds together and shape into small balls.
  • Make sure your cheese balls are not too big since they will almost double in size when you fry them.
  • Fry cheese balls in hot oil until golden brown.
  • You should have enough oil so your balls are almost completely covered.
  • Drain on paper towels.

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