Start by grating all the cheese. Grate the Colby, Monterey Jack, and mozzarella into a large bowl. Keep them separate or mix them together – both ways work fine. Fresh grated cheese melts better than pre-shredded, but pre-shredded saves time and works great too.
If the boudin isn't fully cooked, cook it according to the package directions. Most boudin sold in stores is already cooked, so this step may be skipped. Cook in a skillet with a little water for about 5 minutes to warm it up. This makes it easier to work with.
Take the boudin out of its casing and place it in a mixing bowl. The casing usually slides right off. Break up any big chunks with hands or a fork. Add Creole seasoning, cayenne pepper, garlic powder, and onion powder. Mix everything together really well, using hands for the best results.
Add all the grated cheese to the seasoned boudin. Mix until no separate pieces of cheese are visible. The mixture should hold together when squeezed. If it seems too wet, add a little flour. If too dry, add a beaten egg.
Take about 2 tablespoons of the mixture and roll it into a ball. Each should be about the size of a golf ball. Avoid making them too big so they cook evenly. Place each ball on a tray while working. This recipe makes about 15 - 20 balls.
Place the tray of boudin balls in the freezer for 10–15 minutes. This helps them hold shape while breading and frying. Don’t freeze too long, just until they feel firm on the outside.
Put both kinds of Cheetos in a gallon Ziploc bag. Seal tightly and crush with a rolling pin. Break them into small pieces, not powder. Some larger bits add extra crunch. Empty the crushed Cheetos into a shallow bowl.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with crushed Cheetos. Line them up in that order – flour, eggs, Cheetos – to make breading easier and less messy.
Roll each boudin ball in flour first, shaking off extra. Dip into beaten eggs, letting excess drip off. Finally, roll in crushed Cheetos, pressing gently so they stick. Place breaded balls on a clean tray.
Heat oil to 350°F in a deep fryer or large pot. Use enough oil to fully cover the balls. A thermometer helps keep the temperature accurate for crispy results.
Add 4–5 balls at a time to the hot oil. Avoid overcrowding so the temperature stays steady. Fry for 3–4 minutes on each side until golden brown and crispy. Turn gently with tongs. The Cheetos coating should be bright orange and crunchy.
Remove the balls with tongs and place on paper towels to drain. Let cool for a minute before serving – the inside will be very hot! Serve warm for the best taste and texture.
