Description
Hot Cheeto Mozzarella Sticks bring spicy crunch to melty cheese. This easy recipe turns a classic snack into a fiery, fun treat. Perfect for game night!
Ingredients
Scale
- The Cheesy Core:
- 12 mozzarella cheese sticks (low-moisture, string cheese type)
- The Fiery Coating:
- 2 cups Flamin’ Hot Crunchy Cheetos, finely crushed
- 1/2 cup Panko breadcrumbs
- Binding Agents:
- 1/2 cup all-purpose flour
- 2 large eggs, whisked with a splash of milk
- Frying Oil:
- 3–4 cups vegetable oil (or canola/peanut oil), for frying
Instructions
- Freeze Those Cheese Sticks:: Unwrap your mozzarella sticks and pop ’em in the freezer for at least 30 minutes, or even an hour. This step is *critical* for keeping the cheese from oozing out during frying. I’ve definitely skipped this step in my early days, and trust me, it’s not a pretty sight. You want them firm, almost rock-solid, before you even think about coating them.
- Crush the Cheetos to Perfection:: Grab your bag of Hot Cheetos and crush them up. I use my food processor for a fine, consistent crumb, but a sturdy Ziploc bag and a rolling pin work wonders too if you need a little stress relief! You’ll want about 2 cups of finely crushed Cheetos. The aroma alone will start making your mouth water, spicy and cheesy – a perfect scent for kitchen chaos!
- Set Up Your Dredging Station:: Get three shallow dishes ready. In the first, put your flour. In the second, whisk your eggs with that tiny splash of milk. In the third, mix your crushed Hot Cheetos with the Panko breadcrumbs. This setup saves so much mess, honestly. I usually call it my “assembly line of deliciousness” because it feels like you’re building something fantastic.
- Coat Each Stick with Love:: Take a chilled mozzarella stick. First, dredge it in flour, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off. Finally, roll it *generously* in the Cheeto-Panko mix, pressing gently to ensure every inch is covered. This is where the magic starts to happen, transforming a plain cheese stick into something truly special. Don’t be shy with the coating!
- Double Freeze for Success:: Place your coated sticks back on a baking sheet lined with parchment paper and freeze for another 30 minutes. This second freeze is another secret to preventing cheese meltdowns. I learned this the hard way, thinking “nah, it’ll be fine,” only to find my cheese running free. Don’t be like past Mama Tessa – give them that extra chill time!
- Fry ‘Em Up Until Golden:: Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 of the coated sticks into the hot oil. Fry for 1-2 minutes, turning occasionally, until golden brown and crispy. They cook fast! Remove with a slotted spoon and place on a wire rack over paper towels to drain. Serve immediately and watch them disappear – the perfect crunchy, melty result!