Chicken & Spinach Potato Balls w/ Creamy Red Pepper Coulis

My Chicken & Spinach Potato Balls w/ Creamy Red Pepper Coulis is a unique take on a Brazilian chicken appetizer, AKA coxinha. This exotic bite uses Arla cream cheese three ways: in the potato mixture, in the chicken/spinach filling and in the coulis. How to make it?

1. Bake potatoes, chicken breast and red bell peppers in 375 degree F oven. Once blistered, remove peppers and peel off skin; set aside. Once chicken reaches 165 degrees F, chop finely and set aside. Once nice and soft, remove potatoes and peel; set aside

2. Heat olive oil in a small sauce pan; add seeded & chopped bell pepper, shallot, and garlic; cook till translucent; add chicken stock and simmer until sauce has reduced to half; season with salt and pepper; add 1 ounces Arla cream cheese and 1 tsp Balsamic vinegar; purée till smooth in food processor; set aside.

3. In a food processor, combine peeled potatoes, 3 ounces Arla cream cheese and salt till smooth; set aside. Sauté onions and garlic in olive oil till translucent; add finely chopped spinach and cook till liquid evaporates; add chicken, 3 ounces Arla cream cheese and parsley; season with salt & black pepper; set aside.

4. Divide potato mixture and chicken filling into 12 equal parts; form balls w/ potato/cream cheese mixture; slightly flatten with hands (using cold water so it won’t stick) and fill with chicken/cream cheese filling; seal with potato mixture; once ball is formed, roll in all-purpose flour, egg wash and Japanese breadcrumbs; heat vegetable oil to 350 degrees F and fry potato balls till golden.

5. Serve w/ creamy red pepper coulis and baby spinach leaves for garnish. Try the same recipe with Arla Herbs & Spices cream cheese spread for a herby touch! Enjoy!