Remove the casing from the boudin sausage and place the filling into a large bowl. Break it apart gently with a spoon until evenly loosened.

Add the mozzarella cheese to the boudin mixture and lightly mix until just combined. Do not overmix to keep the texture intact.

Scoop about 2 tablespoons of the mixture and roll it into balls using your hands. Repeat until all the mixture is used.

Place the formed balls onto a baking sheet and refrigerate for at least 30 minutes so they firm up and hold their shape.

Crush the Hot Cheetos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Prepare three bowls: one with flour, one with beaten eggs, and one with crushed Hot Cheetos for coating.

Roll each chilled ball in flour, dip into egg, and then coat evenly with crushed Hot Cheetos. Press gently so the coating sticks well.

Heat oil in a deep pot or fryer to 350°F. Maintain a steady temperature for even cooking.

Fry the coated balls in small batches for 3 to 4 minutes until crispy and deep red on the outside.

Remove the balls with a slotted spoon and place on paper towels to drain excess oil. Let them rest briefly, then serve warm.