READY IN: 16minsYIELD: 18 sticks


  • 2cupsunbleached all-purpose flour
  • 12 teaspooncayenne pepper
  • 4largeeggs, lightly beaten
  • 2 12 cupsfine breadcrumbs
  • 1tablespoonitalian seasoning
  • 1lbmonterey jack pepper cheese, cut into 3 1/2 long x 1/2-inch square
  • 1cupcanola oil (for frying, or as needed)

    Serving Size: 1 (1393) g

    Servings Per Recipe:1

    Calories: 327.1

    Calories from Fat 195 g 60 %

    Total Fat 21.8 g 33 %

    Saturated Fat 6.3 g 31 %

    Cholesterol 63.8 mg 21 %

    Sodium 261.2 mg 10 %

    Total Carbohydrate21.7 g 7 %

    Dietary Fiber 1.1 g 4 %

    Sugars 1.1 g 4 %

    Protein 11 g 22 %


  • In a bowl, combine flour and cayenne pepper; whisk to blend and set aside.
  • Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir.
  • Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes.
  • In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks.
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