What are the key ingredients I need to make these stuffed snack bites at home?

I use three kinds of cheese—cheddar, mozzarella, and Monterey Jack—plus seasoned crushed tortilla chips, wheat flour, eggs, and vegetable oil for frying. I also keep basic pantry spices like garlic powder, onion powder, and a pinch of salt. For the coating I mix crushed chips with a little powdered cheese for extra flavor.

Can I make a baked version instead of frying?

Yes. I bake them at 400°F on a parchment-lined sheet for about 12–15 minutes, turning once for even browning. Brushing a light coat of oil on each roll helps them crisp up in the oven and gives a similar texture to frying with less oil.

How long should I freeze the rolls before frying and why?

I always freeze the assembled bites at least three hours. Freezing firms the cheese core and prevents leaks during frying, helping them hold shape and reducing splatter in the oil.

What oil and temperature do you recommend for frying safely?

I use vegetable oil and maintain the fryer or Dutch oven at about 350°F. That temperature crisps the coating quickly without overcooking the interior. I fry for 1–2 minutes, watching closely, and drain on a wire rack or paper towel to remove excess oil.

Any tips for coating so the crumbs stick well and don’t fall off during frying?

I follow a three-step dredge: lightly dust with flour, dip in beaten egg, then press into the seasoned chip crumb mix. Chilling or freezing the coated pieces for a short time before frying sets the coating and minimizes shedding.

Are there good substitutions for wheat flour for gluten-free diets?

I swap in a 1:1 gluten-free flour blend or rice flour for the dredge. Be aware texture shifts slightly; using a bind of cornstarch or xanthan gum in the mix helps keep the outer crust crisp.

How do I keep them warm for a party without losing crispness?

I hold them in a low oven (about 200–225°F) on a wire rack over a baking sheet. That lets air circulate and prevents sogginess. For longer holds I re-crisp for 3–4 minutes at 375°F before serving.

Can kids eat these safely, and how should I serve them for little ones?

I cut pieces smaller and serve with mild dipping sauces like marinara or ranch. Let them cool a bit after frying so the cheese isn’t too hot. Supervise toddlers to avoid choking hazards with small, hot bites.

How do I store and reheat leftovers so they stay tasty?

I refrigerate in an airtight container for up to 3 days. To reheat, I use a 375°F oven or toaster oven for 6–8 minutes, or air-fry at 350°F for 3–5 minutes to restore crispness without melting everything into a mess.

What are quick ingredient swaps if I don’t have Monterey Jack or one of the cheeses?

I replace Monterey Jack with provolone or fontina for similar melt. If I’m out of cheddar, I use Colby or a mild American cheese. The goal is a mix of meltability and flavor, so balance a sharper cheese with a mild, stretchy one.

My Recipe for Triple Cheese Doritos-Stuffed Pizza Bombs is a Hit

Name: My Recipe for Triple Cheese Doritos-Stuffed Pizza Bombs is a Hit
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Yield: 24
Cuisine: American
Ingredients: 1 cup sharp cheddar cheese, cut into 1/2-inch squares and halved; 1 cup low-moisture mozzarella cheese, cut into 1/2-inch squares and halved; 1 cup Monterey Jack cheese, cut into 1/2-inch squares and halved; 3 cups Nacho Cheese Doritos, crushed; 2 cups Spicy Nacho Doritos, crushed; 1 teaspoon paprika; 1 teaspoon ground black pepper; 2 teaspoons garlic powder; 1.5 cups all-purpose flour; 4 large eggs, beaten; Vegetable oil for frying

Description

Crispy Triple Cheese Doritos-Stuffed Pizza Bombs with molten cheddar, mozzarella, and Monterey Jack centers. Perfect game day snacks with a crunchy seasoned coating.

Ingredients

Scale

1 cup sharp cheddar cheese, cut into 1/2-inch squares and halved

1 cup low-moisture mozzarella cheese, cut into 1/2-inch squares and halved

1 cup Monterey Jack cheese, cut into 1/2-inch squares and halved

3 cups Nacho Cheese Doritos, crushed

2 cups Spicy Nacho Doritos, crushed

1 teaspoon paprika

1 teaspoon ground black pepper

2 teaspoons garlic powder

1.5 cups all-purpose flour

4 large eggs, beaten

Vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

1. Cut all cheese blocks into 1/2-inch squares, then halve into triangles for uniform size

2. Pulse Nacho Cheese and Spicy Nacho Doritos with paprika, black pepper, and garlic powder into coarse crumbs

3. Set up coating station: flour in first bowl, beaten eggs in second, seasoned crumbs in third

4. Coat each cheese triangle: flour → egg → crumbs, pressing firmly after egg dip

5. Place coated pieces on parchment-lined sheet and freeze for at least 3 hours

6. Heat vegetable oil to 350°F in Dutch oven or deep fryer

7. Fry cheese bombs in small batches for 1-2 minutes, turning gently for even browning

8. Lift with slotted spoon and drain on paper towels

9. Serve immediately while cheese pull is at its peak

Notes

Freezing prevents blowouts during frying – don’t skip this step!

Maintain oil temperature at 350°F for best results

Work in small batches to avoid overcrowding

Serve warm with marinara, ranch, or chipotle mayo

Store leftovers in refrigerator up to 3 days, reheat in 375°F oven

Prep Time: 15
Cook Time: 5
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2
Calories: 185
Sugar: 2
Sodium: 320
Fat: 12
Saturated Fat: 6
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 14
Fiber: 1
Protein: 8
Cholesterol: 45