Prep the Boudin Mixture: Remove the casings from the boudin sausages and crumble the meat into a large bowl. Mix in the shredded cheese, garlic powder, Cajun seasoning, and any optional add-ins like green onions. Use your hands or a fork to combine until it forms a cohesive mixture that holds together. If it's too dry, add a splash of milk.

Form the Balls: Scoop about 1-2 tablespoons of the mixture and roll into tight balls (golf ball size). Place them on a parchment-lined baking sheet. Chill in the fridge for 10-15 minutes to firm up – this makes breading easier.

Set Up Breading Station: In three shallow bowls, place: Bowl 1 - flour; Bowl 2 - beaten eggs; Bowl 3 - crushed Flamin' Hot Cheetos (use a food processor or zip-top bag with a rolling pin to crush them finely).

Bread the Balls: Dredge each ball in flour, shaking off excess. Dip in egg, then roll in crushed Cheetos, pressing gently to coat evenly. For extra crunch, double-dip in egg and Cheetos.

Heat the Oil: In a deep pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (use a thermometer for accuracy – if no thermometer, test with a small piece; it should sizzle immediately).

Fry the Balls: Fry in batches (don't overcrowd) for 3-4 minutes, turning occasionally, until golden and crispy. Drain on a paper towel-lined plate.

Serve Hot: Let cool slightly, then enjoy! This hot cheeto boudin balls recipe shines when served fresh.