I used my homemade taco seasoning to make these, but you can use the packet you buy at the store. They'll taste just as good. Make sure not to skip the freezing step. This is important in making sure the cheese doesn't melt too fast while cooking. And make sure the oil is up to temp before frying. You may have to wait a minute or so between batches. I know it'll be hard to wait, but you don't want soggy breading.
Want a little more heat? Add some chopped jalapenos to the dipping sauce. The farmer loves the addition of the jalapenos, so I add them when he is around.
Mexican Mozzarella Sticks
A mashup of two favorites - tacos and fried mozzarella sticks!
Ingredients:
- 6 mozzarella string cheese sticks
- 1/4 cup flour
- 1 egg
- 2 tablespoons milk
- 1/2 cup Panko bread crumbs
- 1 tablespoon taco seasoning
- 1/2 cup sour cream
- 1/2 cup red enchilada sauce
- 1/4 teaspoon pepper
- 1 tablespoon fresh cilantro, minced
Instructions:
- Gather three small bowls. In one bowl add the flour.
- In another bowl, add the egg and milk. Whisk together.
- In the third bowl, add the Panko bread crumbs and the taco seasoning. Stir together.
- Unwrap all the cheese sticks. Cut in half to create 12 sticks.
- Take one stick and roll in the flour. Then dip in the egg and milk mixture. Repeat.
- Roll cheese stick in the breadcrumbs, using a spoon to help coat the cheese stick.
- Repeat the coating process for all the cheese sticks.
- Freeze the cheese sticks for 30 minutes.
- To make the dipping sauce, mix together the sour cream, enchilada sauce, cilantro, and pepper.
- Fry the cheese sticks in oil heated to 350 degrees until breading is browned and cheese starts to melt out of the breading, about 2 minutes.
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