Doritos Crusted Cheddar Cheese Sticks
Try this Doritos Crusted Cheddar Cheese Sticks recipe, or contribute your own.
Try this Doritos Crusted Cheddar Cheese Sticks recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 5.03576480607844 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.312368490921046 g
- Serving Size 1 1 Serving (5g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.24267350600492 g
- Calories 45 calories
Step-by-step
- Place the Doritos in a food processor and finely crush until they resemble bread crumbs. The aim is to get the Doritos as finely crushed as possible. So I would suggest after food processing them, to place them in a freezer bag and bash away with a rolling pin or wooden spoon. Good for anger therapy too.
- Cut each cheese stick in half so that you have a total of 16 cheese sticks
- Working in batches, coat the cheese sticks in flour, dip in the egg mixture and then evenly coat with the Doritos crumbs, and repeat. It's important to double coat each cheese stick or else they will not be covered with the Doritos crumbs completely.
- Once all the cheese sticks have been covered completely, place in the freezer for at least 1 hour.
- Heat oil in a large pot and place the cheese sticks gently. The oil should be medium hot, not too hot or else the cheese sticks will burn.
- Fry until they are golden and crispy on the outside. This takes about a 1-2 minutes. Do not leave the kitchen, the Dorito crumbs burn super fast. We don't want any browning on the Dorito crust because it basically means they're burnt. I did this with a couple and they didn't taste good at all. So remember to take them out in a minute or so.
- Serve with marinara sauce or salsa. Enjoy!
Sensory Profile and Exterior Texture
Hot, molten cheddar encased in a shattering, highly seasoned corn chip crust creates a distinct textural contrast against the soft interior. Achieving this requires pulverizing the corn chips into a sand-like consistency, then passing each piece through a standard flour-egg-crumb dredge twice. Skipping the second coating creates gaps where expanding fat will breach the shell during frying.
Managing Frying Oil and Heat Control
Deep frying requires maintaining an oil temperature between 350 degrees Fahrenheit and 375 degrees Fahrenheit in a heavy-bottomed Dutch oven. Because corn masa browns significantly faster than standard breadcrumbs, immersion times must not exceed 90 seconds. Keep a slotted wire skimmer nearby to extract the pieces immediately upon reaching a light golden hue, transferring them directly to a wire cooling rack rather than paper towels to preserve crispness.
Pairing Accompaniments and Scaling
Balancing the heavy salinity of flavored corn chips and rich dairy calls for high-acidity condiments such as a bright, chunky tomato salsa or a sharp marinara sauce seasoned with fresh garlic. When doubling the batch for larger gatherings, process the cheese sticks in small groups of four to prevent the cooking oil temperature from dropping precipitously.
