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 from Fat 195 g60 %
Total Fat 21.8 g33 %
Saturated Fat 6.3 g31 %
Cholesterol 63.8 mg 21 %
Sodium 261.2 mg 10 %
Total Carbohydrate21.7 g 7 %
Dietary Fiber 1.1 g4 %
Sugars 1.1 g4 %
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.