Doritos Crusted Cheddar Cheese Sticks
These Doritos Crusted Cheddar Cheese Sticks take the humble cheese stick to another level of flavor. The Doritos make for a crispy zesty crust and the cheddar cheese is oozingly melty in the middle when fried. A great snack for enjoying with your loved ones!
These Doritos Crusted Cheddar Cheese Sticks take the humble cheese stick to another level of flavor. The Doritos make for a crispy zesty crust and the cheddar cheese is oozingly melty in the middle when fried. A great snack for enjoying with your loved ones!
- 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!
Flavored tortilla chips carry an immense amount of seasoning dust that reacts differently in hot oil than standard breadcrumbs. Processing these chips requires a food processor to break the structural integrity of the corn base, followed by manual rolling pin work inside a sealed plastic bag to eliminate large shards that would otherwise create gaps in the coating. Standard breading procedures fail here because cheese expands rapidly under heat, meaning structural reinforcement is mandatory. Applying a strict double-coating protocol of flour, beaten egg, and chip crumbs prevents internal dairy blowouts during frying. Skipping the mandatory one-hour freezer rest before cooking guarantees that the dairy melts faster than the crust browns, leaving an empty shell of batter and a pool of grease in the pan. Maintain frying oil at medium heat rather than smoking hot; corn masa burns quickly when exposed to direct high heat, turning bitter within sixty seconds. Fry small batches of four to six pieces at a time to prevent oil temperature from plummeting, which causes the coating to absorb grease before it seals. A deep-fry thermometer is the best insurance policy against burned crusts and undercooked centers, removing guesswork from the process. Pair the finished snacks with a high-acid condiment like marinara or fresh salsa to cut through the heavy fat content of the melted cheese and fried outer shell.
