My partner and I have our favorite sushi restaurant that we go to and just pig out in. One of my favorite things there is their Pepper Jack Cheese Sticks. Man, I could eat those all day if I had the time. However, going there all the time ain’t cheap! That’s why I decided to make them at home. Plus, I get to make them a little healthier, but they hit the spot just as much, combining a recipe I found on this keto website. This recipe hits the spot just as much, if not moreso.
This recipe feeds 4-6 people
Equipment Needed
Ingredients
- 16 Pepper Jack Cheese Sticks or 12 oz Block of Pepper Jack Cheese
- 1/2 Cup Almond Flour
- 2 Eggs, Large
- 1 cup grated Parmesan Cheese
- 1/2 Teaspoons Oregano
- 2 Teaspoons Garlic Powder
- 1/2 Teaspoon Basil
- 1/2 Teaspoon Red Pepper Powder
Instructions
- Unwrap pepper jack cheese stick snacks or cut block into 16 even strips. Set aside.
- Break eggs onto plate and whisk until well combined.
- Put almond flour, parmesan cheese, oregano, garlic powder, basil, and red pepper flakes on another plate and combine well. Remove all clumps.
- Completely cover parchment paper on cookie sheet.
- Roll cheese pieces in egg, then flour mix twice.
- Repeat step 4 (as many times as desired).
- Place cheese sticks on parchment paper covered baking sheet.
- Freeze cheese sticks completely.
- After completely frozen, place on bottom of airfryer basket and insert basket into airfryer.
- Run airfryer for 7-12 minutes at 350 degrees.
Notes
- To make this Vegan: Use a pepper jack cheese alternative, such as Daiya Jalapeño Havarti Style Cheese Block. Replace egg with Follow Your Heart VeganEgg and cold water.
- To make this Kosher: If the cheese used is kosher, then recipe is kosher as is.
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