Baked Mexican Cheese Sticks
Baked Mexican Cheese Sticks might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 54 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of package mozzarella string cheese, egg, panko breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 4 hours and 27 minutes.
Instructions
Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess.
Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
Preheat the oven to 400 degrees F.
Lightly spray the cheese sticks with nonstick cooking spray.
Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.
Recommended wine: Riesling, Sparkling Rose, Pinot Noir
Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.