Cheese Stuffed Doritos take your favorite crunchy snack and transform it into the ultimate gooey, crispy, flavor-packed indulgence. These bold bites are perfect for parties, game nights, or guilty pleasures.
Stuffed with molten mozzarella and coated in crushed Chilli Heatwave Doritos, they fry up golden and irresistible. Each bite bursts with cheesy heat and a satisfying crunch that’s seriously addictive.
What You’ll Need for Cheese Stuffed Doritos
- Mozzarella – The melty, stretchy heart of each Dorito. Use low-moisture mozzarella to prevent sogginess and get that perfect pull.
- Chilli Heatwave Doritos – Bold, spicy flavor and a perfect crunchy coating when crushed. Adds a fiery kick and texture.
- Eggs – Help the coating stick and create a crispy barrier during frying.
- Flour – The first layer of the dredge, ensuring everything sticks and adds a light crust.
- Spices (Smoked Paprika, Cayenne, Garlic Powder, Salt, Pepper) – Enhance the flavor of the coating with smoky heat and aromatic depth.
- Oil – Essential for deep frying to golden perfection; sunflower or vegetable oil work best.
Let’s Make Cheese Stuffed Doritos!
Slice mozzarella into thick squares and cut each into triangles to mimic Dorito shapes. Crush the Chilli Heatwave Doritos into a breadcrumb-like texture using a food processor or zip-lock bag.
Set up a breading station with three shallow dishes: seasoned flour in the first, beaten eggs in the second, and crushed Doritos in the third. Coat each cheese triangle in the flour, then egg, and finally Doritos, pressing gently to ensure a full crust.
Let the coated cheese rest for about 10–15 minutes. Heat oil to 350°F (180°C), then fry in batches for 1–2 minutes or until golden and just beginning to ooze. Let rest on a wire rack, sprinkle with salt, and serve hot.
Tips & Variations for the Ultimate Crunch
Using low-moisture mozzarella is key to preventing soggy centers and excessive cheese leakage. If you’re working with softer cheese or prefer a thicker crunch, double-dipping is worth the extra step—dip in egg and crushed Doritos a second time for a sturdier coating.
For adventurous flavor swaps, try different Doritos varieties like Cool Ranch or Tangy Cheese. Just be aware the spice blend will shift slightly. Mini mozzarella balls also work well if you want a poppable version.
If baking or air frying, freeze the coated cheese for a few hours first and double-dunk to help the coating crisp before the cheese melts. Air frying takes about 3 minutes from frozen; baking needs about 5–6.
Pair with dips like sour cream & chive, spicy marinara, or garlic aioli for the ultimate snack platter.
Storing and Reheating Leftover Dorito Bites
Leftovers are rare, but if you do have any, let them cool completely before storing in an airtight container in the fridge for up to 3 days. To maintain the crispiness, reheat in an air fryer or oven at 375°F (190°C) for a few minutes until warmed through.
Freezing before frying is the best method if you’re prepping ahead. After coating, freeze in a single layer on a tray, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute to the cook time. Avoid microwaving leftovers—it softens the coating and ruins that satisfying crunch.
Cheese Stuffed Doritos
Ingredients
- 4 cups / 1 litre Vegetable or Sunflower Oil or as required for deep frying
- 1/2 tsp Garlic Powder
- 1/3 cup / 50g Plain Flour
- 2 large Eggs well beaten
- 1 x 6.4oz / 180g packet Chilli Heatwave Doritos
- 1/4 tsp each: Table Salt Ground Black Pepper (plus additional flaky sea salt for serving)
- 1 tsp each: Cayenne Pepper Smoked Paprika
- 1 x 14oz / 400g block of low-moisture Mozzarella cheese
Instructions
- Cut the block of mozzarella into approximately 1/3-inch thick slices, then divide each slice diagonally to form triangular pieces. You should yield about 24 triangles from a standard block.
- Crush the Doritos to a coarse consistency, akin to Panko breadcrumbs, using a food processor or by sealing them in a bag and crushing with a rolling pin or hands. Transfer the crushed chips to a bowl.
- Arrange three shallow bowls: the first containing the flour mixed with smoked paprika, cayenne, garlic powder, salt, and pepper; the second with beaten eggs; and the third with crushed Doritos.
- Individually dredge each cheese triangle first in the seasoned flour, then in the egg wash, and finally coat thoroughly with crushed Doritos. Carefully place each piece aside and allow them to rest for 10–15 minutes to help the coating adhere properly.
- Heat enough oil in a deep pot or skillet to reach 180°C / 350°F. Fry the cheese triangles in batches for 1–2 minutes, watching closely for any cheese leakage, then transfer to a wire rack lined with paper towels. Allow the oil to return to temperature between batches.
- Lightly season the fried Doritos with extra salt while hot, then serve immediately.
