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  • Prep
    25 min
  • Total
    30 min
  • Serving
    36 pieces

Chorizo-stuffed Bocconcini


  • 1/2 small chorizo sausage, cooked
  • 200g Saputo cocktail bocconcini cheese, drained
  • 125 ml (1/2 cup) flour
  • 2 mL (1/2 tsp) chili powder
  • to taste: salt and freshly ground pepper
  • 3 eggs
  • 30 ml (2 tbsp) Dairyland milk
  • 250 ml (1 cup) bread crumbs
  • 1 L (4 cups) oil, for deep frying


  1. Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles.
  2. Make a small incision in each cocktail bocconcini and insert a piece of chorizo.
  3. In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on a plate.
  4. In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini cheese in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients.
  5. Serve with bamboo cocktail skewers.

Dairlyland products in the recipe