Fried Cheese-Stuffed Doritos

Fried Cheese-Stuffed Doritos — crunchy Doritos coating around molten cheddar. Irresistible party snack; quick to make and perfect for dipping.

Tools you’ll need

• Sharp knife and small cutting board (for cubing cheese)

• Three shallow bowls or plates (dredging station)

• Food processor or heavy resealable bag + rolling pin (to crush Doritos)

• Large skillet or deep-fryer (for frying)

• Thermometer (ideal but optional — to check oil temperature)

• Slotted spoon or tongs

• Paper towels and a wire rack or plate for draining

Ingredients (yields ~24–30 pieces → about 6 servings of 4 pieces)

• 1 bag Nacho Cheese Doritos (standard 9.75 oz / ~276 g), crushed

• 8 oz (226 g) block cheddar cheese, cut into bite-sized cubes (about 24–32 cubes depending on size)

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1/2 cup milk (whole milk recommended) — whisk into the eggs

• 1 1/2 cups panko breadcrumbs (or 1 cup Doritos + 1/2 cup panko mix — see note)

• Oil for frying (vegetable, canola, or sunflower — enough for 1–1.5 in / 2.5–4 cm depth)

Step-by-step method

1. Prep the Doritos crumbs. Pulse the Doritos in a food processor until fine. If you don’t have one, put the chips in a strong resealable bag and bash with a rolling pin until you have fine crumbs. Pour into a shallow dish and mix with panko (if using) for extra crunch.

2. Cube the cheese. Cut the cheddar into small, even cubes (roughly ¾–1 inch). Smaller cubes are easier to eat but more likely to leak; medium cubes strike the best balance. Chill the cubes for 10–15 minutes — cold cheese holds together better when frying.

3. Make the dredging station. Place the flour in bowl #1. In bowl #2, whisk the eggs and milk until smooth. In bowl #3, put the Doritos–panko mixture.

4. Coat the cheese. One by one: roll a cheese cube in flour (shake off excess), dip into the egg mixture, then press firmly into the Doritos crumbs until well coated. For best adhesion, press the crumbs onto all sides and return to the egg and crumbs for a double-coat if you want extra insurance. Place each coated cube on a tray; chill uncovered for 20–30 minutes (or freeze briefly for 15 minutes) to set the coating.

5. Heat the oil. Warm oil in a deep skillet to about 350–375°F (175–190°C). If you don’t have a thermometer, test with one coated cube — it should sizzle steadily and brown in about 60–90 seconds without burning.

6. Fry in batches. Fry the cubes 3–5 at a time (do not overcrowd). Fry ~1–2 minutes per side until golden brown and crisp. Use a slotted spoon to turn and to remove.

7. Drain and serve. Drain briefly on paper towels or a wire rack. Serve hot for the best molten center. Offer dipping sauces (ranch, spicy mayo, salsa) if you like.

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Tips for guaranteed success

• Keep the cheese cold. Chilling or briefly freezing the coated cubes helps the coating set and reduces cheese leakage.

• Oil temperature matters. Too cool → heavy, oily bites; too hot → coating burns before cheese warms. Target 350–375°F (175–190°C).

• Double-coat for security. If you’re worried about leaks, repeat the egg + crumb dip for a thicker shell.

• Size control. Make cubes even so they cook uniformly. ¾–1 inch cubes are ideal.

• Don’t skimp on pressing. Press the Doritos crumbs into the egg-wet cheese — well-packed crumbs reduce blasting-off during frying.

• Drain, but not forever. Let them rest 30–60 seconds on paper towels to remove excess oil, then move to a wire rack so bottoms stay crisp.

Variations & additions

• Spicy kick: Mix a pinch of cayenne or chili powder into the flour or the Doritos crumbs.

• Different cheeses: Try mozzarella for extra stringiness, pepper jack for spice, or a mix of cheddar + Monterey Jack. (Note: higher-moisture cheeses leak faster.)

• Baked option (lower oil): Preheat oven to 425°F (220°C). Spray coated cubes with oil and bake 10–12 minutes, flipping halfway — they’ll be crisp but less deeply fried. Air fryer: 350°F (175°C) for 6–8 minutes.

• Stuffed upgrade: Wrap a tiny slice of jalapeño or a sprinkle of cooked bacon around the cube before coating.

• Gluten-free: Use gluten-free flour and GF panko or crushed GF corn chips.

Storage & reheating

• Make-ahead: Prepare and coat the cubes, then freeze them on a tray until solid. Transfer to a freezer bag. Fry from frozen (add a minute or two).

• Refrigeration: Store leftovers in an airtight container in the fridge up to 3 days. Crunch will fade.

• Reheating for crispness: Reheat in an oven at 375°F (190°C) for 6–8 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes. Avoid microwaving — it makes them soggy.

Approximate nutrition (per serving) — estimated

Assumptions: recipe uses one standard 9.75 oz (276 g) bag of Doritos, 8 oz cheddar, 1.5 cups panko, 1 cup flour, 2 eggs, 1/2 cup milk, and about 3 tbsp oil absorbed. Yield assumed ~24 pieces; serving = 4 pieces (about 6 servings).

• Calories: ~600 kcal per serving (approx.)

• Fat: ~35–40 g

• Protein: ~18–20 g

• Carbohydrates: ~50–60 g

These are coarse estimates meant to guide — exact values depend on chip brand, cheese type, oil absorbed, and piece size.

Times

• Prep time: 15 minutes (plus optional 20–30 minutes chilling)

• Cook time: 8–12 minutes (frying in batches)

• Total time: ~25–35 minutes (including chill time)

Frequently Asked Questions (FAQs)

Q: How many pieces does this recipe make?
A: About 24–32 pieces depending on cube size. If you use ¾–1 inch cubes expect ~24; smaller cubes give more pieces.

Q: Can I use shredded cheese instead of cubes?
A: Shredded cheese is harder to contain — it melts and can leak. If you must, pack shredded cheese tightly into small balls and freeze well, or mix with a little cream cheese to bind.

Q: My coating falls off — what did I do wrong?
A: Likely the coating was too wet or not pressed on. Make sure to flour first, shake off excess, dip in well-beaten egg + milk, then press crumbs firmly. Chilling the coated pieces helps set the shell.

Q: Can I make these ahead for a party?
A: Yes — coat them and freeze solid on a tray, then keep in a bag. Fry from frozen shortly before serving.

Q: Any dipping sauce suggestions?
A: Classic ranch, spicy mayo, chipotle aioli, or a chilled salsa work beautifully.

Q: Are these safe for kids?
A: Yes — but watch serving size (they’re calorie-dense) and temperature — the cheese inside will be very hot right after frying.