I am writing this post from my hospital bed excited to finally feel well enough to do some blogging! As I mentioned on Instagram, I was admitted to the hospital last Thursday for pneumonia after 3 days of nonstop fevers. I had previously told my husband I felt like a “sitting duck” because I’ve had a sinus infection since March that no antibiotics could trounce (because I am very immuno suppressed due to both my kidney and lung transplants) and all my past pneumonias have been caused by sinus infections getting into my lungs. Well, this duck was finally shot with high fevers and sent to the ER.
I am so grateful to be responding very well to IV antibiotics and I am continually grateful for modern medicine and all the thoughtful messages and prayers on my behalf. Thank you! I should be released from the hospital in a day or two with my pic line, home IVs and a new hunger for even more delicious food after eating mostly hospital food for days :)!
I wanted to make up for being MIA at the end of last week with an unbelievably delicious appetizer of Baked Chili Lime Nacho Mozzarella Sticks.
Yes, making up for my absence in a big way.
I LOVE nachos. I love them when I feel great and they are one of the only foods I love when I feel not so great. When I was in the hospital this past week, still nauseous and feverish, my sweet in-laws brought me nachos. I couldn’t eat anything else, but for some reason, I could eat nachos. The crispy with the cheesy, smothered in salsa or guacamole is so addicting. In fact, I don’t know if there is a more addicting food?…
No, I really can’t think of one right now. So when I saw the idea for fried mozzarella stick wontons on pinterest, I was inspired to wrap mozzarella sticks in egg roll wrappers instead and bake them Mexican style.
Instead of brushing the wrappers with plain olive oil, I concocted a spiced coating of olive oil, lime juice, chili powder, cumin, onion powder and garlic.
Just look at thes spices baking (not fried) into the crispy wrappers!
The final product?
Mexican spiced crispy, chip-like exterior, with an oozing, gooey mozzarella interior AKA nachos in a stick AKA Chili Lime Mozzarella Nacho Sticks!
Smother the Chili Lime Nacho Mozzarella Sticks with either 5 minute Fire Roasted Restaurant Blender Salsa or Cotija Honey Lime Avocado Dip (highly recommend) and you have a huge fiesta in your mouth!
These Nacho Mozzarella Sticks are the perfect party appetizer, snack or even side. And they are so easy (wrap, brush, bake), that they can be the star of your fiesta any time you please!
And just when you thought nachos were addicting enough?!
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Chili Lime Nacho Mozzarella Sticks
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Ingredients
- 24 mozzarrella sticks
- 24 egg roll wrappers
- 1/4 cup water (you won’t use it all)
Chili Lime Olive Oil
- 1 tablespoon lime juice
- 1/4 cup olive oil
- 1/2 tsp EACH salt, chili pwdr, ground cumin, garlic pwdr
- 1/4 tsp EACH pepper, onion pwdr
Instructions
- Freeze mozzarella sticks for 90 minutes.
- Whisk together the Chili Lime Olive Oil Ingredients in a small bowl.
- Preheat oven to 400 degrees.
- *You can also look at the back of your egg roll wrapper for wrapping instructions/pics. Working with one at a time, place mozzarella stick diagonally in the bottom third of the egg roll wrapper. Brush the edges of the wrapper with water. Fold the bottom of the wrapper up tightly over the cheese, then proceed to roll the up the cheese, folding in the edges of the wrapper as you roll. You want the edges to be tightly sealed so the cheese doesn’t spill out when cooked. Take care not to tear the wrapper.
- Place wrapped mozzarella sticks on a baking rack placed on a foil lined baking sheet. Brush wrapped mozzarella sticks with Chili Lime Olive Oil, stirring to make sure you get the spices that have settled. Note that the mixture will thicken as flour from the wrappers deposits into the oil.
- Bake for 15 minutes at 400 degrees. Broil for 3-5 minutes, or until golden, then flip mozzarella sticks and continue to broil until other side is golden.
- Serve with Fire Roasted Blender Salsa, Cotija Honey Lime Avocado Dip or Spicy Roasted Red Pepper Feta Dip
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Kimberly says
Genius!! Wow, looks SO good!
Jen says
Ah, thanks Kim! One of my crazy ideas that turned out delicous 🙂 Your family would have fun with these!
Mary Ellen says
These look fabulous! Shared and pinned to save for later….
Jen says
Thank you so much Mary Ellen! I am excited for you to try them!
Sandra says
Oh these are yum! I love the spices you added for flavor and that these are baked, not fried!! So glad you are feeling better 🙂
Jen says
You are so kind, thanks Sandra! Its good to be feeling better! I am happy these look “yum” to you, and I have to agree :)! I can’t wait for you to try them!
Cat says
I want so many of these right now!
Jen says
LOL! Thanks Cat, I wish I could give you some! I am pretty sure you will love them 🙂
Janette@culinaryginger says
Glad you’re doing better and well enough to blog such a great recipe. Best wishes for a speedy recovery xx
Jen says
Thanks so much Janette! Yes, feeling SO much better and expect to keep on the up and up 🙂 You are so sweet, I appreciate your best wishes!
Bob Block says
First – best wishes for a speedy recovery.
Second – these are a great, simple idea – will give them a shot. I am sure my wife will love them.
Jen says
Thank you so much for your best wishes Bob, I really apprecaite it. I am already feeling so much better so I think it should be speedy 🙂
I am excited for you to give these a try, they are very simple and very tasty. I’m sure your wife will love them (and you) if you make them for her!
Sophia @ NY Foodgasm says
Seriously Jennifer these are amazing I am stunned by your creativity!
Jen says
Thank you Sophia! They are pretty tasty 🙂
Tiffany says
Craziest thing! I saw a pin for these chili lime cheese sticks on Pinterest and clicked on the link to see how they were made. When I started reading that you were writing from the hospital my first thought was, ‘oh, she probably had a baby.’ But as I read on I realized we have a few things in common. My husband has CF and is currently awaiting a double lung transplant. We’ve had two dry runs so far and are hoping the real call comes soon. Anyway, just wanted to say hi. It’s not everyday I randomly click on a (non-CF) pin which leads me to a post-transplant CF’er. Hope you are doing well and enjoying life, and thanks for sharing this great recipe.
Jen says
Hi Tiffany, I am so happy you found my blog and reached out! I am excited for you and for your husband to receive his transplant – I hope he receives it soon!!! I was 16 when I had my lung transplant almost 15 years ago (living donor because I was too sick to wait for a cadaver), and I couldn’t believe how wonderful I felt afterwards. To never have the urge to cough. To have energy. To never have to do treatments. Truly miraculous. If you or your husband ever have any questions, feel free to PM me on facebook. I know it was super helpful for me to have someone to talk to. Again, I am super excited for you and this life changing time. My thoughts and prayers will be with you! x0x0x, Jen
Nicole @ Or Whatever You Do says
This is so fantastic! I have not seen you around the blogging world as of yet, and this is my first visit here, but it certainly will not be my last! GREAT post, and fabulous photos. Love them!
Jen says
Hi Nicole, welcome to my site! I started blogging in February and have been having a blast 🙂 Thank you so much for visiting and for your kind words!
Rebecca says
These look great and I want to make them for a bday party we are having. I am wondering for the mozzarella sticks do you cut them in half to get the 24 pieces and then wrap them or do you use 24 whole pieces? I am looking for nite size pieces and want to be sure before I make them. Thanks
Jen says
Hi Rebecca, these will be so fun for a birthday party! You actually use the entire mozzarella stick, no need to cut in half, although, that would be cute too! Just be sure you seal the ends well so the cheese doesn’t melt out. Have fun and enjoy!
Michelle says
These look wonderful!! Pinned. Hope you’re feeling better soon!
Jen says
Thank you so much Michelle, you are so sweet! I am feeling all better now, better than I have in a long time! I hope you enjoy the Nacho Mozzarella Sticks!
Kimberlee says
I just saw this featured on a BuzzFeed post, thank you for thinking up this genius recipe, I MUST TRY THEM, but I have a question. I have a family reunion camping trip coming up where producing these at the potluck dinner would confirm me as the favourite relative of all time, but I wonder if I should make the whole thing there, or it would be easier to make these ahead of time at home, keep them frozen or refrigerated and just bake in our RV at the campground? Have you ever mass-produced these things for future parties? Or Netflix marathons…?
Jen says
Hi Kimberlee, I loved your comment and am so happy you found my blog! To be honest, I have never massed produced these and I have never frozen the mozzarella stick with the wonton wrapper. I am afraid that by the time the frozen wonton wrapper cooks, the frozen mozzarella would be oozing out the sides. So the best thing would be to make them there – BUT depending on how many people you are serving that could be a ton of work. I do want you to be the FAVORITE relative of all times, so if you don’t mind, here are a few other suggestions that would seal the deal that would be much easier:
Sticky Buffalo Honey Hot Wings – you could coat the chicken in the rub beforehand and refrigerate and then when you are ready – all you have to do is bake and smother in the easy sauce. I have provided a couple sauce options in the post but i would go with the Buffalo Honey Hot Sauce. This would be my first choice for ease and taste for you: https://carlsbadcravings.com/buffalo-honey-hot-wings-traditional-buffalo-hot-wings-recipe/
Ranch Taco Bean Dip with fresh Corn Avocado Salsa – this is my favorite dip of all time. You could make and refrigerate it up to the baking part then bake when ready: https://carlsbadcravings.com/ranch-taco-dip-with-fresh-corn-avocado-bacon-salsa-recipe/
Bacon Ranch Pull Apart Bread – you can make this all ahead of time and wrap in foil and refrigerate then just bake when ready – https://carlsbadcravings.com/bacon-ranch-pepper-jack-pull-apart-bread-recipe/
Philly Cheesesteak Egg Rolls – you can make the filling and wrap these all ahead of time – just make sure the filling isn’t too moist when you fill the wrappers and then fry them when ready: https://carlsbadcravings.com/philly-cheesesteak-egg-rolls-recipe/
Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing – every one raves about this salad especially the dressing! https://carlsbadcravings.com/southwest-salad-creamy-avocado-salsa-dressing/
I hope this helps! Please let me know how it goes or if you have any other questions!
Kimberlee says
Oh my goodness gracious me. I see what you’re doing here…you’re oh-so subtly convincing me to take ALL of these scrumptious-looking treats with me. I get what you’re up to. You’re on my side with gaining popularity within the family. I like that! Well, I may not have the fridge space in the RV for all of them (darn it all anyway….), but WOW, I think I must take those wings. I mean really, who could resist adding me in their Last Will & Testament after trying one of those? And the make-ahead-ability is awesome. I’m in your debt. A million thank yous!
Chantalle says
Hi. I’m from the netherlands and I discoverd your website because I was looking at tori spelling’s instagram. I’m so glad I was surfing the web . You have an amazing website, all of your food look so delicious. I want to cook all of your recipes.
I wanted to ask why the mozarella sticks must go in the freezer? Can I also use regular mozarella and slice them in sticks? X Chantalle
Jen says
Hi Chantalle all the way from the Netherlands! That is so cool you discovered my blog! Yes, you can certainly use regular mozzarella cut into sticks. You have to freeze them first or they will melt and ooze all over the place when cooked. Hope this helps and I hope you have fun trying my recipes!
Sangita Rao says
Hello.. Yummy recipe…// These looks so beautiful… Thanks for sharing the yummy recipe..!!
Jen says
You are so welcome!