Recipe may contain gluten, peanuts, tree nuts, milk and soy.
These cheesy, crispy sticks are cooked in just 15 minutes and make a perfect lunch box snack for you or the kids.
250g cream cheese, at room temperature, chopped
1 1/2 cups shredded cooked chicken, finely chopped
160g (2 cups) Mexican inspired cheese (see note)
50g (1/3 cup) plain flour
135g (1 1/2 cups) dried breadcrumbs
Tomato salsa, to dip
6 Method Steps
Step 1Line a 20cm square pan with baking paper allowing the paper to overhang two sides.
Step 2Place the cream cheese(250g cream cheese, at room temperature, chopped), chicken (1 1/2 cups shredded cooked chicken, finely chopped) and Mexican cheese (160g (2 cups) Mexican inspired cheese (see note)) in a bowl. Beat with a wooden spoon until smooth. Transfer to the prepared pan, smoothing the surface. Place in the fridge for 1 hour or until firm.
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Step 3Turn the cheese mixture out onto a chopping board. Use a long sharp knife to cut into 2cm x 10cm pieces. Place in the freezer for 1 hour.
Step 4Lightly whisk the eggs (2 eggs) in a bowl. Place the flour (50g (1/3 cup) plain flour) on a plate and the breadcrumbs (135g (1 1/2 cups) dried breadcrumbs) on a separate plate. Working in batches, toss the cheese pieces in the flour, then in the eggs and then in breadcrumbs, pressing to coat. Place in the freezer for 1 hour.
Step 5Spray the air fryer basket with oil. Place one-third of the sticks in the basket leaving space for the air to circulate. Spray with oil. Cook at 200C, turning and respraying with oil, for 4 minutes or until crisp. Repeat with remaining cheese sticks.
Step 6Serve the cheesy sticks with tomato salsa (Tomato salsa, to dip) to dip.
Mexican inspired cheese is a mixture of tasty and smokey chipotle cheddar.