What type of cheese works best for this snack?

I use low-moisture mozzarella for the signature stretch, and I often blend in sharp cheddar or pepper jack for more flavor and a firmer melt. Low-moisture mozzarella reduces leakage and keeps the texture right.

Do I need to freeze the sticks before cooking?

I always freeze the assembled sticks for at least 30 minutes. Chilling firms the cheese and helps the coating adhere, which greatly reduces leaks during frying or air frying.

Can I make these in an air fryer instead of deep frying?

Yes — I freeze first, spray the crust lightly with oil, and cook at a high temp with one flip. The air fryer yields a crisp exterior with less oil, though deep frying gives a faster, crunchier result.

How do I prevent the cheese from bursting out while cooking?

I double-dunk the pieces (flour, egg, crushed chips) and freeze them. I also avoid overcrowding the fryer so oil temperature stays steady. Those steps keep the coating sealed and the cheese inside.

What oil is best for frying and what temperature should I use?

I use a neutral oil with a high smoke point like canola or peanut. I maintain the oil between 350–375°F. Keeping the temp steady and working in small batches gives the best texture.

How long should I fry or air-fry each batch?

For deep frying, I cook 1–2 minutes per batch until golden. In an air fryer, I do about 6–8 minutes at 380°F, flipping halfway. Times vary by size and how frozen the pieces are.

Can I bake these in the oven, and how do I keep them from leaking?

I bake on a wire rack over a sheet at 425°F after freezing and spraying the crust. The rack lets hot air circulate so the coating crisps without breaking open, and the freeze step prevents leaks.

What seasoning mix do you recommend for maximum chip flavor?

I season the flour with garlic powder, smoked paprika, cayenne, salt, and pepper. That helps the Doritos flavor stay bold after cooking and layers savory notes into the crust.

Which Doritos flavors work best for coating?

I like Nacho Cheese for classic heat and Cool Ranch for a tangy twist. Spicy flavors add extra kick. I crush the chips finely for even coating and a consistent crust.

How do I store and reheat leftovers to keep them crisp?

I cool completely, freeze on a tray, then transfer to a bag for long-term storage. To reheat, I use a 375°F oven or air fryer for 5–7 minutes to restore crispness without melting out the cheese.

Can I make these with cheese cubes or different shapes?

Absolutely. I use sticks, cubes, or triangles depending on serving style. Smaller pieces cook faster, so I reduce time and keep an eye on oil temp to prevent leaks.

What dipping sauces pair best with this recipe?

I serve them with warm marinara, ranch, garlic & herb dip, or sriracha mayo. Each brings a different contrast — tangy, creamy, or spicy — and complements the seasoned crust.

I Made a Cheesy Doritos-Stuffed Mozzarella Stick Meltdown

Name: I Made a Cheesy Doritos-Stuffed Mozzarella Stick Meltdown
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 lb low-moisture mozzarella, cut into sticks; 2 cups nacho cheese Doritos, finely crushed; 1 cup all-purpose flour; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 3 large eggs, beaten; 1 cup plain breadcrumbs (optional); Vegetable oil for frying; Flaky sea salt for finishing

Description

Crispy Doritos-coated mozzarella sticks with a gooey cheese center. Perfect for parties, game day, or whenever you crave the ultimate cheesy snack with bold nacho flavor.

Ingredients

Scale

1 lb low-moisture mozzarella, cut into sticks

2 cups nacho cheese Doritos, finely crushed

1 cup all-purpose flour

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

3 large eggs, beaten

1 cup plain breadcrumbs (optional)

Vegetable oil for frying

Flaky sea salt for finishing

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Instructions

1. Cut low-moisture mozzarella into even sticks or triangles for consistent cooking

2. Crush Doritos in food processor or bag until panko-like texture, avoiding powder

3. Mix flour with smoked paprika, garlic powder, cayenne, salt, and pepper in shallow dish

4. Beat eggs in second shallow dish

5. Place crushed Doritos in third shallow dish

6. Dredge each mozzarella piece in seasoned flour, then egg, then Doritos coating

7. For extra protection, double-coat by repeating egg and Doritos steps

8. Place coated pieces on sheet pan and freeze for 30 minutes minimum

9. Heat oil to 350°F in heavy-bottomed pot or deep fryer

10. Fry in small batches for 1-2 minutes until golden brown

11. Remove when first tiny cheese leak appears to preserve molten center

12. Drain on wire rack over paper towels and sprinkle with flaky salt immediately

13. For air fryer: Cook frozen pieces at 375-400°F for 5-8 minutes, flipping halfway

Notes

Always freeze coated pieces before cooking to prevent blowouts

Use low-moisture mozzarella to reduce leakage during cooking

Double-coat softer cheeses like cheddar or pepper jack

Watch oil temperature carefully – too cool creates soggy coating

Small batches maintain oil temperature for crispiest results

Serve immediately with marinara, ranch, or nacho cheese sauce

Prep Time: 30
Cook Time: 10
Category: Appetizer
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 3
Calories: 380
Sugar: 2
Sodium: 650
Fat: 24
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 18
Cholesterol: 85