BAKED MEXICAN CHEESE STICKS RECIPE | MARCELA VALLADOLID ...
Provided by Marcela Valladolid
Total Time 4 hours 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 12 sticks
Number Of Ingredients 8
Steps:
- Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
- Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
- Preheat the oven to 400 degrees F.
- Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.
GIANT CHEESY MEXICAN MEATBALLS RECIPE WITH RICE ...
Dark chocolate and dried ancho chillies add richness and heat to this indulgent meatball bake. Serve with a fresh coriander salad for a crowd-pleasing winter warmer
Provided by Adam Bush
Categories One pots
Total Time 1 hours 20 minutes
Number Of Ingredients 17
Steps:
- Tip the beef into a bowl with the cinnamon and cumin, season generously, then combine well. Divide into 8 balls.
- Combine the grated cheeses in a bowl and squeeze together to make 8 balls. Squash one of the beef balls into a flat circle and put a ball of cheese in the middle. Gather up the sides to enclose the cheese and use your hands to mould it over and into a ball. Repeat with the remaining meat and cheese, then chill the meatballs.
- Put the ancho chillies into a small bowl, cover with boiling water and leave to soak for 15 minutes. Drain, discard the seeds and stalks, roughly chop and put into a blender or food processor.
- Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in a frying pan and cook the onions and a pinch of salt for 10 minutes until soft, then add the garlic and cook for 1 minute. Tip into the food processor with the ancho chillies and add the chipotle, tomatoes, chocolate and lots of seasoning, and whizz until completely smooth.
- Pour the mixture into a large, deep baking tray then nestle the meatballs into the sauce, ensuring there is a little space around each. Sprinkle a little more of the cheeses over the meatballs then bake for 45 minutes until the meatballs have browned and the sauce has thickened.
- Put all of the salsa ingredients in a bowl, season well and mix. Serve the meatballs with rice, if you like, and the coriander salsa to spoon over.
Nutrition Facts : Calories 452 calories, FatContent 30 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fibre, ProteinContent 31 grams protein, SodiumContent 0 milligram of sodium
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