Cowboy Bites Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon oil (from pantry) and once shimmering, add the chopped onion and diced red bell pepper. Sauté 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high, add the ground beef to the skillet and break it up with a spoon. Cook 5–7 minutes until fully browned with no pink, stirring occasionally.

Combine beans and corn

Stir in the drained black beans and thawed corn kernels. Cook 2 minutes to heat through and incorporate flavors.

Season the mixture

Reduce heat to medium. Sprinkle chili powder, ground cumin, smoked paprika, kosher salt and black pepper over the meat and vegetable mixture. Stir well to combine.

Add flavor & binder

Stir in the Worcestershire sauce, then remove the skillet from heat and let the mixture cool 5 minutes. Transfer to a mixing bowl, add the beaten egg and the panko bread crumbs, then fold in 3/4 cup of the shredded cheddar. Mix until evenly combined; the mixture should hold together when pinched. If too wet, add up to 2 tablespoons more breadcrumbs.

Form the bites

Lightly flour your hands. Using about 1 1/2 tablespoons of filling per piece, form the mixture into compact 1-inch balls (you should get about 24 bites). Place formed bites on a parchment-lined tray.

Prepare coating

In a shallow bowl whisk together the all-purpose flour, cornmeal, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place any remaining beaten egg in a separate shallow bowl (or lightly beat another egg), and keep extra panko or breadcrumbs in another bowl for a second coating pass if desired.

Coat the bites

One by one, roll each formed ball in the flour-cornmeal mixture to lightly coat, dip into the beaten egg, then roll in the panko breadcrumbs to fully coat. Shake off excess and set back on the tray.

Heat oil

Pour the neutral oil into a heavy skillet or Dutch oven until it is about 1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a small bit of coating sizzles on contact.

Fry bites

Working in batches (do not crowd), carefully add 6–8 bites to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and crispy and internal temperature reaches at least 165°F (74°C). Use a slotted spoon to transfer cooked bites to a paper towel-lined tray to drain. Repeat with remaining batches.

Oven finish (optional)

If you prefer less oil absorption, preheat oven to 375°F (190°C). After frying briefly 1 minute per side to set the crust, transfer bites to a baking sheet and finish in the oven 8–10 minutes until cooked through.

Add cheese

While bites are still hot, sprinkle the remaining shredded cheddar over them or press a small pinch of cheddar onto each warm bite so it melts slightly.

Prepare toppings

Arrange sour cream or crema in a small bowl, scatter pickled jalapeños and chopped cilantro over the platter and set lime wedges nearby for squeezing.

Make dipping sauce

In a small bowl combine the barbecue sauce and hot sauce (if using). Taste and adjust the heat or sweetness to preference.

Serve: Transfer Cowboy Bites to a serving platter, garnish with chopped cilantro and pickled jalapeños. Serve immediately with the sour cream and barbecue dipping sauce and lime wedges on the side.