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Mozzarella Stick Nachos

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  • Prep 45 min
  • Total 1 hr 30 min
  • Servings 20
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Two fave snack foods-nachos and mozzarella sticks-come together in one crazy plate of food.
by: The Food in My Beard
Updated Mar 7, 2017
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  • 1 lb 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


  • 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 350°F. 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!

Expert Tips

  • tip 1
    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

More About This Recipe

  • 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! 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. 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.
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