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And here you thought mozzarella sticks were good as is.

Jalapeño Mozzarella Sticks

Ingredients

  • Salt to season

  • 1 1/2 cup flour

  • 1/3 cup dried parsley

  • 3 tablespoons of cayenne powder

  • 2 eggs beaten

  • 1 1/2 cup panko

  • 150 grams of monterrey jack cheese, cut in sticks

  • 150 grams hard mozarella, cut in sticks

  • 6 long green chilies

Instructions

  1. Prepare the seasoned flour.

  2. Place two pieces of cheese in the green chili, press it together.

  3. Dip it in the eggs, in the flour, in the eggs, in the panko. Repeat twice.

  4. Place on a paper towel to absorb the oil. serve with a marinara sauce, salsa or just flake salt.

Jalapeño Mozzarella Sticks
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Transcript

- In the Philippines, we have these rolls called Dynamite Rolls, which are usually put in kind of like spring roll wrappers. You put your mozzarella cheese and you put some jalapenos and green chili. In Mexico, they have a variation called flautas, which is also really flavorful. So, I thought why not take that and kind of put it in an American style cheese stick inspired dish. They're really good, they're really quick to make. They're super flavorful and they pack a punch. So, I'm going to show you how to make them really quickly. So, all we need is some Monterrey Jack cheese and we have some hard mozzarella, as well and then we've got some chilis. But we're going to start very easily by flavoring this flour that I have right here. So a little bit of salt goes in there, some cayenne pepper for that heat and then some dried parsley right in there as well. We're going to toss all of that together so that is properly mixed. Now, I'm just going to make a really quick egg wash, so I've got two eggs right here. We're going to whisk that together, so our dredging process is basically ready and I've got my nice beautiful panko crumbs right here as well. So, to do the actual cheese stick, it's actually quite easy, so I'm going to grab both my Monterrey Jack cheese and my mozzarella. We don't want it to be too thick because we want this to kind of melt quickly because the panko is going to bound really quickly, so this should be enough for about eight sticks. So once my cheese is prepped and ready, I'm going to go ahead and grab my green chilis, so you can kind of measure it to the same size, and we're going to keep all those seeds in there. Once it's cut, what you want to do is kind of slice it in the middle. We don't need to really stuff everything, but what we're going to do it just remove some of the pit that's inside. I'm going to grab my Monterrey Jack cheese and then I'm going to grab my mozzarella. What I want to do is try to kind of fuse those two cheeses together so that it stays nice and compact. So, you just want to really press that down. The heat from your hand is going to help melt the cheese a tad bit, but what's going to keep everything together is the dredging process. I'm going to start with the eggs, then I'm going to go in the flour mix, back into the eggs, into the panko mix, one more time in the eggs, in the flour, eggs again, and we're going to finish off with our panko mixture, so you'll have something nice and compact and combined. And we're just going to repeat that process until we're done with all the pieces. So you want something nice and solid just like that. Keep that to the side. We can basically take these and they're going to cook about two to three minutes per side in a shallow frying pan here. Make sure never to overcrowd the pan really and that cheese will just really start cooking quite quickly. So once they're nice and golden brown, we can go ahead and remove them. You'll see that that cheese will start popping out like that. That means it's basically good to go. What we're going to do is just kind of make sure we remove all the excess oil that we actually can remove on it and these should be perfect. Finish that off with just a tad bit of salt and then you want to just serve that with a beautiful salsa or a marinara sauce as the perfect dipping companion. That just makes me happy. That looks so good and so delicious, I just want to take a big bit out of it. Try it out.

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