PEPPER JACK CHEESE STICKS | JUST A PINCH RECIPES
Crispy and chewy with a little heat, this is a flavorful twist on an old favorite... great finger food for any party!
Provided by Francine Lizotte @ClubFoody
Categories Cheese Appetizers
Prep Time 15 minutes
Cook Time 1 minutes
Yield 18
Number Of Ingredients 7
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
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_44zC89fxxQ
CREAMY PEPPER JACK CHEESE SOUP RECIPE | ALLRECIPES
Make this creamy pepperjack cheese soup in minutes. Seasoned with grated onion, garlic, Worcestershire sauce, and a splash of hot sauce, it's perfect for an easy weeknight supper.
Provided by Austin Geraldson
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
- Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
- Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.
Nutrition Facts : Calories 525.7 calories, CarbohydrateContent 15.7 g, CholesterolContent 130.4 mg, FatContent 40.7 g, FiberContent 0.6 g, ProteinContent 24.2 g, SaturatedFatContent 23.7 g, SodiumContent 704.6 mg, SugarContent 7 g
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