Doritos-Crusted Babybels Recipe

By
Todd Coleman
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Todd Coleman
Todd was the Creative Content Director for social media at Dotdash, working across The Spruce Eats, TripSavvy, Liquor.com, and TreeHugger. Todd has seen every side of the media and food world—behind the lens, on the page, and beyond. He has been everything from executive food editor at Saveur and creative director at Tasting Table to producer at the Food Network and shooter-writer-editor for everything from travel stories to cookbooks. He’s also an Instagram star (with over 100,000 followers!)Todd received an Associate Degree in Culinary Arts from The Culinary Institute of America.
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Updated on 11/25/21
Doritos crusted babybel

The Spruce / Maxwell Cozzi

Prep: 5 mins
Cook: 5 mins
Freeze Time: 30 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 pieces
Nutrition Facts (per serving)
470 Calories
26g Fat
47g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 470
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 33%
Cholesterol 64mg 21%
Sodium 571mg 25%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 12g
Vitamin C 0mg 1%
Calcium 232mg 18%
Iron 2mg 9%
Potassium 198mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Doritos Crusted Babybels

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients. Heat the oven to 400 F.

    Gather ingredients for Doritos crusted Babybels

    The Spruce / Maxwell Cozzi

  2. Working with one cheese at a time, coat in flour, dip in the egg, then roll and coat in the Doritos.

    Coat the Babybels in egg wash, flour, and crushed Doritos

    The Spruce / Maxwell Cozzi

  3. Repeat the process, coating, dipping, and rolling in crumbs to double coat.

    double coat the babybels

    The Spruce / Maxwell Cozzi

  4. Brush a baking pan with the oil and place the cheese in the pan, spacing them an inch apart. Freeze for 30 minutes to help set the coating.

    Doritos crusted Babybels arrange in pan

    The Spruce / Maxwell Cozzi

  5. Bake until golden brown, and the cheese is just starting to ooze, about 5 minutes. Let them cool slightly before eating.

    Babybels baked until cheese is soft

    The Spruce / Maxwell Cozzi

    Tips

    • 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.