Hot Cheetos Mozzarella Sticks Recipe

Hot Cheetos Mozzarella Cheese Sticks on a white plate with a bag of chips in the background.

5 from 1 vote

This Hot Cheetos Mozzarella Sticks Recipe is an irresistible blend of heat, kick, and spicy goodness that's impossible to forget.

Prep Time10

Cook Time5

Course: Appetizer, Snack

Cuisine: American

Servings: Cheese Sticks

Calories: 265kcal

Author: Gina Abernathy

Ingredients

9 Mozzarella Cheese Sticks cold, cut in half
½-¾ cup All-Purpose Flour
1 teaspoon Garlic Powder
½ teaspoon Black Pepper
2 Eggs beaten
8.5 ounce bag Flamin Hot Cheetos finely crushed
Vegetable Oil (see notes) for frying

Instructions

Add a bag of Flamin Hot Cheetos to a food processor and process to fine crumbs. You are looking for bread crumbs consistency.
Set up a breading station with 3 containers.
First container: Add one bag of crushed Flaming Hot Cheetos.
Second container: Add flour, garlic powder, black pepper.
Third Container: Add 2 eggs and whisk eggs until well beaten.
Working with one stick at a time, dip cold mozzarella stick in flour, then egg, then Cheeto crumbs.
Repeat each stick by dipping it again into the egg and, lastly, Cheeto crumbs. The mozzarella stick should be fully coated.
Place onto a parchment paper lined tray until all sticks are coated.
Fry in batches. Heat a pan with vegetable oil until hot. One by one, place your coated cheese sticks into the hot oil. Fry for about 1 minute, flip, and fry for another minute. Fry in batches. (See Notes)
Place fried cheese sticks on a paper towel-lined tray to cool slightly before serving.

Notes

How To Fry:

Add about 2 inches of oil to a heavy-bottomed pan or fryer to fry cheese sticks. Heat to about 350 degrees. Once hot, add a few cheese sticks to the oil without overcrowding the pan. Fry for about 30 seconds to a minute on one side, then flip and fry for another minute or until golden brown. Use a slotted spoon to remove the cheese sticks from the oil to a paper towel-lined baking sheet or plate. Fry the remaining cheese sticks.

Nutrition