Description
What makes these cheesy taco sticks so special? They transform ordinary egg roll wrappers into crispy shells that hold a perfectly seasoned blend of cheese and taco-inspired fillings. The result is a snack that’s both familiar and exciting – like your favorite taco and mozzarella stick had the most delicious baby. Plus, they’re incredibly versatile, freeze beautifully, and can be customized to suit any taste preference or dietary need.
Ingredients
Base Ingredients:
- 1 package egg roll wrappers (about 20 wrappers)
- 1 pound ground beef (80/20 blend works best)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 small onion, finely diced
- 2 cloves garlic, minced
Seasonings & Flavor Enhancers:
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Assembly & Cooking:
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying (about 4 cups)
- Cooking spray (if baking instead)
Garnish & Serving:
- Fresh cilantro, chopped
- Sour cream for dipping
- Salsa or pico de gallo
- Guacamole
Smart Substitutions:
For gluten-free options, try corn tortillas cut into strips. Vegetarians can swap ground beef for seasoned black beans or lentils. Those watching calories can use reduced-fat cheese and bake instead of fry. Ground turkey or chicken work beautifully as leaner protein alternatives.
Instructions
Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Cook for about 6-8 minutes until nicely browned and no longer pink. The key here is getting a good sear – don’t stir too frequently! Add the diced onion and minced garlic during the last 3 minutes of browning.
Drain excess fat, then stir in your taco seasoning, cumin, smoked paprika, and cayenne if using. Cook for another 2 minutes until fragrant. Remove from heat and let cool completely – this step is crucial for preventing soggy wrappers and melted cheese during assembly.
Clear a large workspace and lay out your egg roll wrappers, keeping them covered with a damp towel to prevent drying. Have your beaten egg ready in a small bowl with a pastry brush nearby. Mix your shredded cheeses together in a bowl – the combination of sharp cheddar and creamy Monterey Jack creates the perfect melt.
Pro tip: Work with about 4-5 wrappers at a time, keeping the rest covered. This prevents them from becoming brittle or too dry to seal properly.
Place an egg roll wrapper on your work surface with one corner pointing toward you (diamond shape). Add about 2 tablespoons of the cooled meat mixture in a horizontal line across the center, leaving space on both ends. Top with approximately 2 tablespoons of the cheese mixture.
Fold the bottom corner up and over the filling, fold in the side corners, then roll tightly toward the top corner. Brush the final corner with beaten egg and seal firmly. The roll should feel snug but not so tight that it tears. Place seam-side down on a parchment-lined baking sheet and repeat with remaining ingredients.
If frying, heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy – too hot and the outside burns before the inside heats through; too cool and they become greasy. The oil should be deep enough to fully submerge the sticks.
For a healthier baked version, preheat your oven to 425°F (220°C) and lightly spray a baking sheet with cooking oil.
For Frying: Carefully lower 3-4 sticks into the hot oil using tongs. Don’t overcrowd! Fry for 2-3 minutes, turning once, until golden brown and crispy. Remove to a paper towel-lined plate and season immediately with a pinch of salt.
For Baking: Brush or spray the tops with oil and bake for 12-15 minutes, flipping halfway through, until golden and crispy. They won’t be quite as crispy as fried versions, but they’re still deliciously satisfying.
These beauties are best enjoyed hot and fresh when the cheese is still gloriously melty inside that crispy shell. Arrange on a platter with small bowls of sour cream, salsa, and guacamole for dipping. Garnish with fresh cilantro for a pop of color and freshness.
Nutrition
- Calories: 185
- Sodium: 320mg
- Fat: 9g
- Carbohydrates: 14g
- Protein: 12g