Covering things in other things is a time-honored chef trick for taking breaded food to the next level. Now you can find snack foods like Doritos and Cheetos as part of other dishes, like at 7-11, Burger King, or Taco Bell. This trend doesn’t seem to be going anywhere, and that’s because it’s scandalously delicious.
Making your own mozzarella sticks at home is another one of those ‘duh’ things where the frozen and less tasty item costs more (and tastes worse) than just doing it yourself. You don’t even need fancy ingredients; you can do it with string cheese which is already portioned and ready to go. Less knife handling while high: excellent.
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Since I don’t always eat at the fast food joints, I wanted to bring it into my own kitchen by making Cheetos crusted cheese sticks, which are somewhere between a mozzarella stick and a Cheeto. Hit them with weed infused pink sauce and you are making yourself some world class munchies my friend.
Cheetos Crusted Cheese Sticks
Adapted from Claire Lower’s Doritos Crusted Cheese
Serves 2, 20mg THC estimated per serving
- 5 string cheese sticks
- 1 small package of Cheetos or other crunchy cheese curls
- 1 egg
- Splash of buttermilk or milk
- Hot sauce
- Salt and pepper
- 2 Tbs cornstarch
- 1 Tbs Flour
- Oil for frying
- Bamboo skewers
- Hot Sauce
- Cannabis infused olive oil*
Heat up 1-inch of oil in a sturdy and deep pan. You want it at about 300-325 degrees. It will take a few minutes and you’ll want the oil hot as you start to bread the cheese sticks.
Put Cheetos into a sturdy freezer bag and seal. Mash with a meat hammer until they’re finely ground. Set up a breading station with two plates and a bowl. One plate should have a mixture of cornstarch and flour with salt and pepper. The bowl should have one egg beaten with a splash of milk or buttermilk, and some hot sauce. The final bowl is where you stash the ground up Cheetos.
Cut String cheese in half and put on the tip of a skewer, about ½” into the cheese. Now you can use this long wooden handle to spin the cheese into the cornstarch mixture, dusting off the excess. Now dip and spin into the egg, let extra drip off and check to make sure it’s fully coated. Last, dip into the Cheetos and turn gently to keep the breading intact.
Drop into frying oil by pushing off the skewer. Fry for 1-2 minutes on each side, you don’t want it to get too brown. Hold onto that skewer because it also makes an excellent damage free turning tool for the little devils. Using tongs, remove and drain on paper towels.
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Assemble the sauce in a bowl by mixing the ketchup, Mayo, oil, and hot sauce until well blended. Since the goal is to double dip to your heart’s content, dispense the sauce in two equal portions. The slightly acidic tang of the ketchup cuts through the cheeses and tastes like fast food heaven–in your own kitchen.
*Cannabis infused olive oil
Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven safe container. Put in lidded mason jar or vacuum sealed bag with cannabis and four ounces of olive oil. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes
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Double up if you want to, but these are so rich that I would suggest maxing out at five. They’re cheesy, gooey, and satisfying. I would wager this is tastier and marginally as expensive or slightly less expensive to prepare than everything but the dollar menu. Enjoy responsibly.
Photos: Maria Penaloza