"If you see a group of people huddled around an appetizer table, it's probably because they're feasting on these fun snacks," writes field editor Darlene Brenden of Salem, Oregon. "The cornflakes give them a crisp coating, and the soft creamy center has just enough kick to liven up any party."
- 1 pound block pepper Jack cheese
- 3 cups all-purpose flour
- 3 eggs, lightly beaten
- 3 cups crushed cornflakes
- Oil for deep-fat frying
- Salsa and guacamole
- Cut cheese into 2-3/4-in. x 1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole. Yield: 2-1/2 dozen.
Originally published as Pepper Jack Cheese Sticks in Taste of Home April/May 2004, p60
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