Freezing Cold Cheetos For Sale Recipes

FLAMIN' HOT CHEETO MOZZARELLA HEARTS

Steps:

• Put the unwrapped mozzarella blocks in the freezer for 30 minutes to firm. Meanwhile, pour the cheese-flavored snacks into a food processor and pulse until finely ground. Reserve 1 cup for sprinkling at the end and transfer the rest to a large bowl. Put the eggs in a separate large bowl.
• Unwrap the cold blocks of mozzarella and use a long, thin knife to cut them in thirds lengthwise through their narrow sides (like sandwich bread), so you have 6 thinner blocks of mozzarella. Using a 2 1/2-inch-wide heart-shaped cookie cutter, cut out 2 hearts of cheese from each thin block; you should have 12 hearts total. Using the tip end of the heart cutter, cut out a deeper cleave in the top of each cheese heart to make the heart shape more defined. Save the scraps for another use.
• Dip each cheese heart in the beaten egg, then toss in the cheese dust until fully coated. Repeat 2 more times to create a very thick coating, then transfer to a baking sheet. Freeze the cheese hearts for at least 1 hour and up to 3 days.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 350 degrees F. Using a slotted spoon or strainer and working in 3 batches, lower the hearts into the oil and fry until browned at the edges and the cheese is fully melted, about 4 minutes. Lift the hearts from the oil and transfer to paper towels to drain.
• Transfer the hearts to a platter and sprinkle with the reserved cheese dust. Pour the ranch dressing into a small serving bowl and pour the hot sauce in the center of the ranch dressing. Drag the tip of a knife straight through the center of the dressing and hot sauce to form a heart shape. Serve the fried hearts while hot with the spicy ranch dipping sauce.

CHEETOS - COPYCAT RECIPE - (3.4/5)

Steps:

• Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2 1/2 inches long and 1/4 to 1/2 inch across. Place on the prepared baking sheets-you can space them fairly close together because they won't puff up while baking. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely. Add the coating: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly. Store the coated cheese curls at room temperature in an airtight container for up to a week.