Pepper Jack Cheese Sticks Recipes

PRETZEL PEPPER JACK CHEESE STICKS

Steps:

• Freeze the cheese sticks for at least 30 minutes.
• Heat the oil to 350 degrees F in a deep, heavy pot.
• Set up a breading station with the flour and a pinch of salt and pepper in one pie pan; the beaten eggs in a second; and the pretzel crumbs in a third.
• Dip each cheese stick in the flour, then in the egg wash, and then in the pretzels.
• Carefully add the breaded cheese sticks to the hot oil and fry until dark golden brown all over, about 1 minute per side. Drain on a paper-towel-lined plate and immediately sprinkle with salt. Serve with salsa.

PEPPER JACK CHEESE STICKS

Steps:

• Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.

PEPPER JACK CHEESE STICKS

Steps:

• Cut cheese into 2 3/4-inch by 1/2-inch sticks.
• Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
• In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
• Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.

PEPPER JACK CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• Sift 1 cup of the flour together with the salt, garlic powder, black pepper and cayenne in a large bowl. Stir in the thyme. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press (you may not need to add all the flour).
• Lightly spray 2 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tip and press the dough onto the cookie sheets in long strips that run the length of the pans (see Cook's Note). Repeat with the remaining dough until the cookie sheets are full. Bake, flipping halfway through, until the straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. Once they are completely cool, serve or store in a tightly covered container.

SPICY PEPPER JACK CHEESE STICKS

Steps:

• In a bowl, combine flour and cayenne pepper; whisk to blend and set aside.
• Prep two shallow bowls; one with beaten eggs and the other one with bread crumbs. Add Italian seasoning to the bread crumbs and stir.
• Working in batches of 6, place cheese sticks in the flour mixture, close bag and shake to coat. Taking one at a time, dip a cheese stick in eggs and then bread crumb mixture; repeat once again. Place breaded stick on a baking sheet lined with a silicone mat or wax paper. When sticks are all coated, transfer them to the freezer for 30 minutes.
• In a frying pan, heat oil to 350-365ºF. Take sticks directly out of the freezer and fry them in batches making sure to not overcrowd the pan. Using a stainless steel strainer, gently move them around to fry evenly. When golden brown, transfer cheese sticks to a wire rack sitting over a baking sheet lined with paper towels; let them sit for 5 minutes before serving. Makes 18 sticks.