A few weeks ago, I was adding in the thyme and oregano to my favorite homemade mozzarella sticks when it suddenly occurred to me — why are cheese sticks always made with Italian seasonings? Mexican food includes mozzarella all the time. Why not give this cheese stick recipe a try…Mexi-style?!?
So I did.
And I’m pretty sure that if you should too.
These turned out SO well!!! For the Mexi twist, I added in chili powder, cumin, oregano and a pinch of cayenne in place of the traditional Italian seasonings. And then when baked with Panko, I love that they were super crispy but not fried. (So hey, you can enjoy them all the more!) Finally, in place of marinara, I subbed in some of my favorite salsa. A match made in foodie heaven.
Begin by unwrapping each piece of string cheese, and then cutting them all in half. Place evenly on a plate and freeze until frozen, at least 1 hour.
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and spray lightly with olive oil.
Set up your prep line for the cheese sticks. Fill the first bowl with the flour. Fill the second bowl with the beaten egg. Then fill the third bowl with the panko, chili powder, cumin, garlic salt and oregano, and whisk those five ingredients together until evenly mixed.
Remove the frozen pieces of string cheese, and one by one dunk each first in the flour mixture until evenly coated, then the egg, then carefully roll in the panko mixture. Be sure that all sides of the cheese are coated in breadcrumbs, then gently place on the prepared baking sheet. Repeat with remaining breadcrumbs.
Bake for 8-10 minutes, or until the cheese is melted and just begins to seep out. Remove and serve immediately with your favorite salsa.