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Mozzarella Stick Nachos

(2 reviews)
Mozzarella Stick Nachos
  • Prep Time 45 min
  • Total Time 1 hr 30 min
  • Servings 20
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Mozzarella Stick Nachos

Two fave snack foods-nachos and mozzarella sticks-come together in one crazy plate of food.

Ingredients

1
pound log of low-moisture mozzarella cheese
1
bag of Food Should Taste Good™ multigrain tortilla chips
2
eggs
1
cup flour
Oil for frying
Cheddar cheese, salsa, and sour cream for topping the nachos

Directions

  • 1 Form your mozzarella log into a triangle by slicing off 3 edges. If you cut them off cleanly you can also cut triangles out of the sides for additional pieces. Once you have the long triangle, cut it into 1/4 to 1/3-inch slices. Place the triangles onto wax paper on a baking sheet and place in the freezer for 15-20 minutes.
  • 2 Crunch up the tortilla chips in a food processor until you end up with the texture of coarse breadcrumbs. Set up your breading station: Put the flour, the beaten eggs, and the crunched up tortilla chips onto separate plates. Remove the cheese from the freezer and one by one, coat lightly with flour, followed by the egg, and then the tortilla chips. Press the chips on to seal them into the cheese. Once you’re done, put them all back onto the wax paper in the freezer for about a half hour.
  • 3 Heat up your frying oil to 350ºF. Fry 4 or 5 of the coated cheese triangles at a time right from the freezer. Cook only about a minute until you start to see some cheese peeking through the chip coating. Get them out quickly after that, before they burst!
  • 4 Let the cheese triangles drain on a rack for a minute before piling them on a plate. Then top with as much shredded cheese, salsa, and sour cream as you want - just like nachos!
See Step By Step

Step By Step  

Two snack time faves – mozzarella sticks and nachos – become one epic dish.

As prepared by The Food in my Beard,

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! 

 

Mozzarella Stick Nachos

Step one is to get your triangles of cheese. Start with a mozzarella log and slice off the sides to form a long triangle.

 

Mozzarella Stick Nachos

Then you just slice off your individual triangles.

 

Mozzarella Stick Nachos

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?)

 

Mozzarella Stick Nachos

Grind up the chips so they can coat the cheese evenly.

 

Mozzarella Stick Nachos

You know the drill. First, dip the cheese in the flour.

 

Mozzarella Stick Nachos

Then the egg.

 

Mozzarella Stick Nachos

And finally, the chip crumbs.

 

Mozzarella Stick Nachos

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.

 

Mozzarella Stick Nachos

Crispy and delicious.

 

Mozzarella Stick Nachos

Let them cool for a few seconds before topping them.

 

Mozzarella Stick Nachos

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?

 

Mozzarella Stick Nachos

Each bite is oozing with delicious mozzarella on the inside.

 

Mozzarella Stick Nachos

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 Beardcheck Dan's Tablespoon profile often to try his recipes with creative international spins!

See Recipe
Tips  

If you can't find low-moisture mozzarella, wrap your mozzarella log in paper towels and keep it in the fridge for an hour before starting the recipe.

Nutrition Information 
No nutrition information available for this recipe
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