Cheeto Crusted Fish Recipe 455
CHEETO-CRUSTED FISH RECIPE - (4.5/5)
Provided by Chez_Alexander
Number Of Ingredients 9
Steps:
- 1. Place flour on plate (may be paper); place eggs in shallow bowl. Place Cheetos in large zip-top bag; seal tightly and crush with fingertips until finely ground. Add panko, parsley, coriander, and pepper; mix until well-blended. Place mixture in second shallow bowl. 2. Dip each fillet in flour, coating both sides; shake off excess. Dip each fillet into egg, allowing excess to drip off. Finally, dip into Cheeto mixture, coating both sides; press with fingertips to coat evenly. 3. Preheat oil for frying in large sauté pan on medium heat. Add 1/2 of the fish fillets; cook 3-4 minutes on each side or until golden and crisp. Place on paper towels to drain. Repeat with remaining fillets, adding more oil if needed. Serve immediately. Makes 4 servings.
CHEETOS CHICKEN
If you love those cheesy corn snacks that leave your fingers bright orange, then you have to try this recipe! The Nacho Cheese and Flamin' Hot varieties are especially good here. Make sure you use the "crunchy" ones, not the "puffs".
Provided by kelycarter_
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the "Cheesies" in your food processor and process into small crumbs. Add the Parmesan Cheese and pour onto a plate.
- Coat chicken breasts in flour & salt.
- Combine egg & water. Beat until well combined. Dip floured Chicken in egg mixture.
- Coat the chicken in the Cheesie crumbs.
- Place on a lightly greased baking sheet (I use cooking spray).
- Bake for 35-45 minutes at 350° until chicken is cooked through (cooking time will depend on thickness of meat).
CHEETO-CRUSTED CHICKEN WITH FLAMING HOT SPAETZLE
I was watching Chopped, and I saw the chefs breading pork chops with crushed cheese curls... and knew I had to try it myself. I do not eat pork though, so my version uses chicken breasts. I was also reminded of a favorite childhood snack of mine - flaming hot Cheetos topped with nacho cheese - so I serve the chicken alongside sriracha-flavored spaetzle. This is a fun dish to make, and I'm sure kids would enjoy helping as well. Be sure to use the crunch variety of cheese-flavored Cheetos- food.com won't let me be more specific in the ingredient list.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest.
- While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
- Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls.
- Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
- While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon.
- Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.
Nutrition Facts : Calories 603.3, Fat 14.8, SaturatedFat 4.7, Cholesterol 283.2, Sodium 733.7, Carbohydrate 79.4, Fiber 2.7, Sugar 0.5, Protein 34.5
CHEETOS - COPYCAT RECIPE - (3.4/5)
Provided by MJH
Number Of Ingredients 12
Steps:
- Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2 1/2 inches long and 1/4 to 1/2 inch across. Place on the prepared baking sheets-you can space them fairly close together because they won't puff up while baking. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely. Add the coating: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly. Store the coated cheese curls at room temperature in an airtight container for up to a week.
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