Fried Cheese Stuffed Doritos are everything I love about comfort food wrapped into one bold, crunchy, cheesy bite. I take mozzarella, coat it in crushed Doritos, then fry it to golden perfection. It’s like a mozzarella stick with a wild twist — perfect for parties, late-night snacking, or anytime I crave something indulgent and fun.

Fried Cheese Stuffed Doritos Recipe

Why You’ll Love This Recipe

I can’t get enough of these crispy, gooey bites, and here’s why:

They pack a serious crunch thanks to the Doritos coating.
The melty mozzarella center makes every bite irresistibly cheesy.
I can customize the flavor with any Doritos variety I’m craving.
They’re super fun to make and even more fun to eat.
Whether I serve them at parties or eat them solo, they always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Doritos chips (any flavor works — I love mixing it up)
Mozzarella cheese (cut into cubes or sticks)
All-purpose flour
Large eggs, beaten
Panko or regular bread crumbs
Oil for frying (I go with canola or vegetable oil)

Directions

Crush the Doritos
I pulse the chips in a food processor until fine, or crush them in a sealed bag with a rolling pin until I get a nice, even crumb.
Set up the breading station
I grab three shallow bowls: one with flour, one with beaten eggs, and one with crushed Doritos mixed with some panko for extra crunch.
Prep the cheese
I pat my mozzarella pieces dry with paper towels so the coating sticks better and avoids splattering.
Bread the cheese
I dredge each piece in flour, dip it into egg, then coat it well in Doritos crumbs. For that perfect crust, I repeat the egg and crumb step again.
Fry to golden perfection
In a deep skillet, I heat about 2 inches of oil to 350°F (175°C). I fry the coated cheese in batches for about 1–2 minutes until golden and crispy, then drain them on paper towels.
Serve hot
I plate them up while they’re still warm and gooey inside. They’re amazing with marinara, ranch, or spicy mayo for dipping.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes use pepper jack or cheddar cheese for a different melt and flavor.
Flamin’ Hot or Spicy Sweet Chili Doritos bring the heat when I’m in the mood for spice.
I’ve even tucked these into slider buns with lettuce and tomato for a wild twist on mini burgers.
For a lighter version, I’ve baked them at 425°F for about 10–12 minutes — still delicious!

storage/reheating

Storing: I store leftovers in an airtight container in the fridge for up to 3 days. They lose a little crunch but still taste amazing.
Freezing: I freeze the breaded (but unfried) cheese pieces on a tray, then transfer them to a freezer bag. They keep for up to a month.
Reheating: I pop them in a 375°F oven or air fryer for 5–7 minutes until crisp and gooey again. The microwave works too, but they won’t be as crispy.

FAQs

Can I use a different type of cheese?

Definitely. I’ve used cheddar, pepper jack, and even string cheese. As long as it melts well and holds its shape, it works.

Which Doritos flavor is best for this recipe?

I usually go with Nacho Cheese or Cool Ranch, but Flamin’ Hot is amazing if I want spice. Mixing flavors creates a fun, colorful batch.

Can I bake these instead of frying?

Yes. I bake them at 425°F on a greased wire rack for about 10–12 minutes. A little oil spray helps crisp up the coating.

Do I need to double-coat them?

Not always, but I usually do. The second layer gives me that extra crunch and keeps the cheese from leaking out.

How do I keep the cheese from leaking out?

I make sure to dry the cheese well, double coat it, and fry it at the right temperature (350°F). That combo keeps everything sealed and melty inside.

Conclusion

Fried Cheese Stuffed Doritos are the kind of snack I make when I want something outrageous, fun, and unforgettable. They’re crispy, cheesy, and bursting with flavor — basically everything I crave in one bite. Whether it’s game day, movie night, or just a craving I can’t ignore, I know exactly what to fry up. Give them a go — they’re impossible to resist.