Chip crusted mozzarella, deep fried and given the nacho treatment. What's not to like?
You guys, this whole time we have been doing nachos wrong! Instead of putting the cheese on top of the chips, it turns out you should put it INSIDE the chips!
Recently some high profile snacks like this have been coming out and while they seem pretty cool, I tried some and after a few bites I frankly thought they were pretty awful. I don’t discriminate when it comes to food, and I love plenty of junk food, but they were just bad. I had heartburn after two bites! The sodium was completely off the charts.
The thing is though, I really wanted them to be good. I wanted them to be good SO BAD that I decided to make some at home, and guess what? They came out great!
Step one is to get your triangles of cheese. Start with a mozzarella log and slice off the sides to form a long triangle.
Then you just slice off your individual triangles.
Lots of cheese waiting to be put inside chips! Put these into the freezer for a bit as you get ready to bread them. (Or should I say, “chip” them?)
Grind up the chips so they can coat the cheese evenly.
You know the drill. First, dip the cheese in the flour.
Then the egg.
And finally, the chip crumbs.
Then back into the freezer for about half hour before frying. This helps the coating adhere to the cheese, and also helps the mozzarella from overheating and exploding out of the chip.
Crispy and delicious.
Let them cool for a few seconds before topping them.
Then just load on all your favorite nacho toppers. If you really want to go wild you can even dump some chili on here. Or how about pickled jalapeño slices?
Each bite is oozing with delicious mozzarella on the inside.
If you want to class it up a little, you can serve them on a plate instead.
Dan Whalen felt at peace making these perfect triangles of food. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!