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Taco Cheese Sticks

Cheese sticks made with rice, cheddar, eggs, and taco seasoning, deep-fried and served with taco sauce.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Cottage cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 213 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Taco Cheese Sticks

Time15 to 20 minutes

Ingredients

Directions

Cook the rice

  1. Combine water and rice in a 3-quart saucepan.

  2. Bring to a boil, stirring once or twice.

  3. Reduce heat, cover, and simmer 15 to 20 minutes or until water is absorbed.

Shape and chill

  1. Add cheese, eggs, and taco seasoning mix.

  2. Cool mixture to room temperature.

  3. Shape rice mixture into 2 x 1/2-inch sticks.

  4. Roll sticks in bread crumbs.

  5. Refrigerate 2 to 3 hours.

Fry and serve

  1. Deep-fry sticks in hot vegetable oil until golden brown.

  2. Remove with slotted spoon and drain on paper towels.

  3. Serve with taco sauce.

Nutrition, whole recipe (rough)

1060Calories
52 gProtein
28 gFat
145 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Cheddar Cheese1 oz (28g)113
Parmesan Cheese1 oz (28g)110
Cottage Cheese1/2 cup (113g) 2%98
Egg1 large egg (50g)78
Waternot in our table0
Taconot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cottage cheese + parmesan cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together213 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cheddar cheese + cottage cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together191 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Cheddar cheese + parmesan cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Cooked and cooled, it binds the mixture and gives the sticks their body.
Eggs
Bind the mixture so the sticks hold their shape when fried.
Cheddar cheese
Adds richness and melts into the filling, helping it hold together.
Bread crumbs
Form a crisp, golden coating that browns during frying.

The step that matters

Cool and chill before shaping and frying. A warm, soft rice mixture is sticky and falls apart when shaped. Cooling and refrigerating firm it up, so the coated sticks keep their shape and fry without bursting or absorbing excess oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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