Description
Cream Cheese and Bacon Stuffed Doritos are crispy, savory bites perfect for any gathering. Learn my easy, slightly messy method for this addictive snack!
Ingredients
Scale
- Creamy Filling Essentials:
- 8 oz (226g) full-fat cream cheese, softened
- 6–8 strips crispy cooked bacon, crumbled
- Flavor Kickers:
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 tbsp fresh chives, finely chopped
- Crispy Coating:
- 1 (9.75 oz / 276g) bag Nacho Cheese or Cool Ranch Doritos
- 1 large egg, whisked
- For Frying:
- 2–3 cups vegetable oil (or other neutral oil with high smoke point)
Instructions
- Prep the Creamy Bacon Filling:: First things first, get that bacon cooked up until it’s super crispy. Drain it well, then crumble it into small pieces. While that’s cooling, grab a medium bowl and soften your cream cheese a bit – a minute in the microwave usually does the trick for me. Now, combine the softened cream cheese, crumbled bacon, garlic powder, onion powder, and those lovely fresh chives. Mix it all together until it’s well combined and smells absolutely heavenly. This is where I always sneak a tiny taste, just to make sure the seasoning is right, you know?
- Crush the Doritos:: This step is kinda fun, honestly! Grab your bag of Doritos and either crush them right in the bag (my preferred, less-messy method!) or pour them into a zip-top bag and smash ’em with a rolling pin. You want them to be fine crumbs, but still have a bit of texture for that ultimate crunch. No huge chunks, though, or they won’t stick properly. This is where I sometimes get a little too enthusiastic and end up with Dorito dust everywhere, oops! But it’s all part of the process for these stuffed Doritos.
- Form and Coat the Dorito Bites:: Now for the slightly finicky part, but it’s worth it! Take a Dorito chip and carefully spread about a teaspoon of the cream cheese and bacon mixture onto one side. Don’t overfill it, trust me on this one – less is more to prevent blowouts later. Gently press another Dorito chip on top, forming a little sandwich. In a separate shallow bowl, whisk your egg. Dip each stuffed Dorito sandwich into the egg wash, making sure both sides are coated. Then, immediately press it into your crushed Dorito crumbs, coating it completely. It should look like a glorious, cheesy disc!
- Chill for Stability:: This is a critical step I learned the hard way! Once your creamy bites are assembled and coated, arrange them on a baking sheet lined with parchment paper. Pop them into the fridge for at least 15-20 minutes. This chilling time helps the cream cheese mixture firm up and the Dorito coating adhere better, preventing them from falling apart when they hit the hot oil. I’ve skipped this before in my eagerness, and let’s just say it resulted in a very sad, deconstructed snack. Don’t be me!
- Fry ‘Em Up:: Heat about 1-2 inches of vegetable oil in a large skillet or a heavy-bottomed pot over medium-high heat. You want the oil to reach about 350-375°F (175-190°C). If you don’t have a thermometer, a small piece of Dorito crumb should sizzle immediately when dropped in. Carefully place a few chilled stuffed snacks into the hot oil, making sure not to overcrowd the pan. Fry for about 1-2 minutes per side, until they’re golden brown and incredibly crispy. They’ll smell amazing, honestly!
- Drain and Serve:: Once your stuffed Doritos are beautifully golden and crispy, carefully remove them from the oil using tongs or a slotted spoon. Transfer them to a plate lined with paper towels to drain any excess oil. This step is super important for keeping them crunchy and not greasy. Let them cool for just a minute or two – that cream cheese filling will be molten hot! Serve them immediately, while they’re still warm and the cheese is gooey. The crunch, the creaminess, the savory bacon… it’s just perfect.