If you love tacos and you love melty cheese, these Taco Cheese Sticks are basically your dream snack in one bite.
or guacamole for dipping. They’re fast, fun, and perfect for parties, game nights, after-school snacks, or anytime you want
something crunchy, cheesy, and wildly satisfying.
The best part is how flexible they are. You can make them with tortillas, egg roll wrappers, or crescent dough depending on the texture
you want—thin and crispy, or soft and buttery. You can keep them simple (cheese only) or tuck in a little seasoned beef, shredded
chicken, or jalapeños for extra taco vibes. Either way, they disappear fast.
Introduction:
Taco flavors are famous because they’re built on contrast: salty, spicy seasoning; creamy cheese; fresh dips; and a crunchy bite.
Taco cheese sticks take that whole experience and turn it into a grab-and-dip snack that feels like party food but is easy enough
for any weeknight. The goal is simple: a tight wrap, enough heat to melt the cheese fully, and a coating that adds seasoning without
making the outside burn.
There are a few ways to build taco cheese sticks, but the most reliable method for a crisp exterior is using a wrapper that browns
beautifully (like flour tortillas or egg roll wrappers) plus a light brush of oil or butter. Baking gives you a cleaner, hands-off
result, while air frying creates extra crunch. Deep frying works too, but you don’t need it to get a great texture.
In this recipe, we’ll use a straightforward approach that produces consistent results: wrap cheese tightly, season the outside,
bake (or air fry) until golden, then serve hot with your favorite dips.
Ingredients:
This recipe makes about 10–12 taco cheese sticks, depending on wrapper size.
Choose a cheese that melts well and holds a long pull (mozzarella, Oaxaca, Monterey Jack).
Main Ingredients
- Mozzarella string cheese: 10–12 sticks (or cut mozzarella into sticks)
- Small flour tortillas: 10–12 (6-inch) or egg roll wrappers (10–12)
- Butter or oil: 2 tbsp (melted butter for richer flavor, oil for extra crisp)
Seasoning
- Taco seasoning: 2–3 tsp (store-bought or homemade)
- Garlic powder: 1/2 tsp (optional)
- Smoked paprika: 1/2 tsp (optional, adds a deeper flavor)
- Salt: optional (only if your taco seasoning is mild)
Optional Fillings (Use a Small Amount)
- Seasoned ground beef: 1/2 cup (cooled)
- Shredded chicken: 1/2 cup (taco-seasoned)
- Pickled jalapeños: sliced
- Green chiles: a few spoonfuls, drained
For Serving (Dips)
- Salsa: chunky or smooth
- Sour cream: or Mexican crema
- Guacamole: optional but highly recommended
- Queso: for extra indulgence
Wrapper note: Flour tortillas give you a softer, taco-style bite. Egg roll wrappers give you the crispiest shell.
Both are delicious—choose based on the texture you want.
Instructions:
Step 1: Preheat and prep
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
(If air frying, preheat air fryer to 190°C / 375°F.)
