Double-Breaded Oaxacan Cheese Sticks with Spicy Cilantro Salsa
Crispy corn tortilla-crusted cheese sticks featuring stringy Oaxacan cheese double-breaded for extra crunch and served with a fresh cilantro-lime salsa. The corn tortilla coating adds authentic Mexican flavor while the double-breading technique ensures the cheese stays melted inside without leaking. Perfect as an appetizer for parties or game day, these cheese sticks combine traditional Mexican ingredients with familiar comfort food appeal. The homemade salsa provides a bright, spicy contrast to the rich, golden cheese.
Ingredients
- ½ pound oaxacan cheese, unwrappedmozzarella1:1vegetarian
melting cheese substitute
- 12 corn tortillas
- 2 cups flour
- 3 teaspoons cayenne pepper
- 2 tablespoons salt, divided
- 2 teaspoons black pepper
- 2 tablespoons dried oregano
- 4 eggs, beaten
- 1 can crushed tomatoes, large size
- 1 medium sweet onion, roughly chopped
- 3 cloves garlic, roughly chopped
- lime juice, from 1 lime
- 2 cups cilantro, roughly chopped
- oil, for frying
Instructions
- 1
Unwrap cheese ball keeping rope intact and cut into 4-inch sections similar to mozzarella sticks
- 2
Cut wider pieces in half lengthwise if needed
- 3
Season flour with half the salt, pepper, cayenne and oregano
- 4
Grind corn tortillas in food processor until fine crumbs form
- 5
Add remaining seasonings to tortilla crumbs
- 6
Beat eggs and arrange flour, eggs and seasoned tortilla crumbs in three separate bowls
- 7
Dredge each cheese stick in flour, then egg, then tortilla crumbs
- 8
Repeat egg and tortilla crumb coating, skipping flour
- 9
Arrange on parchment-lined tray and freeze for 1 hour
- 10
Roughly chop onions, garlic and cilantro
- 11
Blend chopped vegetables with tomatoes, lime juice and salt until smooth
- 12
Pour salsa into bowl, cover and set aside
- 13
Heat 2-3 inches oil in cast-iron or heavy skillet to 375°F
- 14
Remove cheese sticks from freezer
- 15
Fry 2-3 sticks at a time for 1-2 minutes total, flipping halfway
- 16
Baste any exposed ends that need more frying
- 17
Remove when golden brown and place on rack or paper towels
- 18
Blot excess oil and sprinkle with salt while hot
- 19
Serve immediately with homemade salsa
Tips
Double-breading with egg and tortilla crumbs twice creates an extra-thick coating that prevents cheese from leaking during frying.
Freezing the breaded sticks for an hour is crucial - it helps the coating adhere and prevents the cheese from melting too quickly.
Keep oil temperature steady at 375°F and fry only 2-3 sticks at a time to maintain proper heat and prevent overcrowding.
Good to Know
refrigerate breaded sticks up to 1 day before frying, salsa keeps 3 days covered
bread sticks and make salsa up to 1 day ahead, fry just before serving
immediately while hot and crispy with salsa on the side
Common Mistakes
skip freezing step to avoid cheese leaking out during frying
overcrowd pan to prevent oil temperature from dropping
underbread coating to ensure cheese stays contained
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, bake at 425°F for 12-15 minutes, turning once. They won't be as crispy but will still be delicious with less oil.
What if I can't find Oaxacan cheese?
Mozzarella works well as a substitute, or try Monterey Jack. Look for string cheese that pulls apart in long strands for best results.
How long will the salsa keep?
The fresh salsa will keep covered in the refrigerator for up to 3 days. Stir before serving as ingredients may separate.