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Sweet Chilli Doritos Cheese Sticks
These crispy cheese sticks turn Sweet Chilli Doritos into a bold, crunchy coating that fries up golden around a molten mozzarella or cheddar center. The recipe is quick, fun, and especially good when served immediately while the cheese is still stretchy.
Ingredients
- 1 large bag Sweet Chilli Doritos, about 9–10 oz, crushed very finely
- 2–3 tablespoons cornflour/cornstarch
- About 1/3 cup water, added gradually as needed
- 6–8 mozzarella sticks or thick cheddar batons
- Neutral frying oil, such as vegetable, canola, or sunflower oil
- Optional: sweet chilli sauce, ranch, or garlic mayo for dipping
Note: The exact amount of water depends on how finely the Doritos are crushed. Add it slowly so the mixture becomes soft and moldable rather than wet.
How to Make Sweet Chilli Doritos Cheese Sticks
1. Crush the Doritos
Crush the chips into very fine crumbs. A food processor gives the most even texture, but you can also place the chips in a strong zip-top bag and crush them with a rolling pin. Finer crumbs make a smoother dough that seals more easily around the cheese.
2. Add Cornflour and Water
Transfer the crumbs to a bowl and mix in the cornflour. Add water a little at a time, mixing after every addition. Stop when the crumbs hold together like a soft dough.
3. Prepare the Cheese
Cut mozzarella or cheddar into thick sticks if you are not using pre-cut string cheese. Pat the cheese dry with paper towel. For easier sealing, chill or freeze the cheese for 10–15 minutes before wrapping.
4. Wrap and Seal
Take a portion of Doritos dough and flatten it in your palm. Put one cheese stick in the center, then bring the dough up and around the cheese. Press firmly to seal every seam and both ends. There should be no exposed cheese.
5. Fry Until Crisp
Heat 2–3 inches of oil in a deep pan over medium heat to about 340–350°F (170–175°C). Fry the sticks in small batches for roughly 2–3 minutes, turning as needed, until deeply golden and crisp.
Lift them out with a spider strainer or slotted spoon and drain on paper towels or a wire rack.
6. Serve Hot
Let the sticks stand for about 1 minute, then serve while hot. The center should be soft, molten, and stretchy.
Amazon Ingredients Used for This Recipe
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Tips for Cheese Sticks That Do Not Leak
- Crush the chips finely. Large pieces make cracks more likely.
- Add water slowly. The mixture should be pliable, not sticky or runny.
- Seal the ends completely. Most cheese leaks start at an open seam.
- Chill the cheese first. Cold cheese melts more slowly while the outside becomes crisp.
- Keep the oil at medium heat. Oil that is too cool makes the coating greasy; excessively hot oil can brown the outside before the center warms.
- Fry in small batches. Crowding lowers the oil temperature.
Best Dips
These sticks are flavorful enough to eat plain, but they are excellent with sweet chilli sauce, ranch dressing, garlic mayonnaise, chipotle mayo, or a cool sour-cream dip. A creamy dip balances the spicy-sweet Doritos coating especially well.
Can You Make Them Ahead?
Yes. Shape and seal the uncooked sticks, place them on a parchment-lined tray, and refrigerate for several hours. For longer storage, freeze them until firm and transfer to a freezer bag. Fry from chilled or frozen, allowing a little extra cooking time if frozen.
Air Fryer Option
The video uses deep frying, which gives the crispiest finish. For an air-fryer version, lightly spray the shaped sticks with oil and cook at about 390°F (200°C), turning halfway through, until crisp and heated through. Because the dough is delicate, chilling the sticks first helps them hold their shape.
Recipe Summary
- Crush Sweet Chilli Doritos into fine crumbs.
- Mix in cornflour.
- Add water gradually until a soft dough forms.
- Place mozzarella or cheddar in the center of a flattened portion of dough.
- Wrap and seal the dough completely around the cheese.
- Deep fry at 340–350°F (170–175°C) until crisp and golden.
- Drain briefly and serve hot for the best cheese pull.
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