Mexican Cheese Sticks

• 8 oz. block of Monterey Jack cheese with jalapenos
• 1/2 c. all purpose flour
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1 egg
• 1 tsp. milk
• Tabasco, to taste
• 3/4 c. dry bread crumbs
• 2 to 3 tsp. taco seasoning mix
• Oil for deep frying

1. Cut the block of cheese in half crosswise. Then cut each portion into 8
2. "sticks" (each measuring about 3 inches long, 1/2 inch wide and 1/2 inch thick). Combine flour, salt, and black pepper in a shallow dish.
3. In another dish, beat together the egg, milk, and Tabasco.
4. In the third dish, combine the bread crumbs and taco seasoning mix.
5. Coat each stick of cheese with flour, shaking off any excess.
6. Then place in egg and coat well. Carefully move the cheese stick from the egg and place in the seasoned crumbs, coating well.
7. Set aside until all cheese sticks are coated.
8. Place in freezer for about 30 minutes.
9. Heat oil to 375 degrees F.
10. Remove cheese sticks from freezer and dip into egg again and then give each another coating of crumbs.
11. Drop into hot oil and cook until delicately browned.
12. Remove from oil with a slotted spoon or use a fry basket for cooking them.
13. Drain well on absorbent paper.
14. Allow to cool slightly before serving.
15. Serve with salsa, if desired.
16. Makes 16 cheese sticks.

block of monterey jack cheese, flour, salt, black pepper, egg, milk, tabasco, bread crumbs, taco seasoning mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=95638 (may not work)