Tiny Babybel cheese may make you nostalgic; after all, it's a great afterschool snack. But we've taken what's the perfect snack to another level by coating them in crushed, umami-packed Doritos and baking them. The result? Crispy, stretchy cheese bombs that will have everyone clamoring for the recipe.
All you need to do is pulverize the Doritos in a food processor to fine breadcrumbs, and you're halfway there. If you don't have a food processor, you can achieve this by putting the Doritos in a heavy-duty plastic zip-close bag and giving the bag a good whack with the side of a wooden spoon or a rolling pin.
The cheese gets coated in a flour and an egg wash and then the crumbs. Spending some time in the freezer helps set them so the coating stays intact when the cheese starts to melt. They're baked in the oven just long enough to warm them and achieve that oozy cheese pull when you bite into them.
Pro tip: Feel free to stray from the classic red wax Edam cheese and use cheddar or mozzarella if you like. Think of them as like a more flavorful version of mozzarella sticks—except round. And feel free to stray from the classic nacho cheese Doritos flavor and pick your favorite.
Doritos Crusted Babybels
- 4 mini Babybel cheeses (wax removed)
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup Doritos (finely crushed)
- 1 tablespoon olive oil
Gather the ingredients. Heat the oven to 400 F.
Working with one cheese at a time, coat in flour, dip in the egg, then roll and coat in the Doritos.
Repeat the process, coating, dipping, and rolling in crumbs to double coat.
Arrange the cheese in a greased pan, space them an inch apart. Freeze for 20 minutes if you like to help set the coating.
Bake until golden brown, and the cheese is just starting to ooze, about 5 minutes. Let cool them cool slightly before eating.
- Double coating the cheese is essential to create a proper barrier between the molten, bubbly cheese and the crispy exterior.
- Rest the breaded cheese in the freezer for 30 minutes or in the refrigerator for at least 1 hour and up to overnight—this will insure the coating properly sticks to the cheese.