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5 from 5 votes

Pepper Jack Cheese Sticks

These Pepper Jack Cheese Sticks are a great finger food! Crispy and chewy with a little heat, this is a flavorful twist on an old favorite...
Prep Time15 minutes
Cook Time2 minutes
Passive Time30 minutes
Total Time47 minutes
Servings: 18 sticks
Author: Francine Lizotte
Course: Hors d'Oeuvres, Snacks
Cuisine: Fusion, North American
Keyword Canapes, Easy Recipe, Finger Food, Fried Food, Kids Recipes, Low Sodium/No Sodium, Party Food, Tailgating

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1/2 tsp. cayenne pepper
  • 4 large free-run eggs, lightly beaten
  • 2 1/2 cups fine breadcrumbs
  • 1 tbsp. Italian seasoning see Recipe
  • 1 lb. Pepper Jack cheese, cut into 3 1/2 inches long x 1/2-inch square
  • canola oil for frying, as needed tips & tricks

Directions

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