Fried Mozzarella

Four Fried Mozzarella patties, plated with a ramekin of pizza sauce.

The BEST Fried Mozzarella

Everyone claims to have the “best” recipe for what ever they’re advertising but I’m telling you right now that nobody makes they’re Fried Mozzarella like this because they’re not using the right cheese. And, once I show you what I’m talking about, you’ll be convinced that I’m right and that this is, without a doubt, the best Fried Cheese.

Layered pieces of Low Moisture Mozzarella cheese laid down like dominoes on a plate.

The Perfect Cheese

I have memories of ordering Cheese sticks at Denny’s after the local bars would send us home for the night. I thought that they were amazing but, the truth was, I was just drunk because those Mozzarella sticks were crap as soon as they went cold. The batter sucked and the cheese got hard and rubber. Well, no more I say.

The secret to my Fried Mozzarella is Low Moisture Mozzarella. You’ve probably seen it at your grocery store or even had it melted on a Margherita Pizza. I serve it up sometimes with Cured meats like Prosciutto and Dry Copa or Genoa, sliced fruit and crackers. It’s a little bit saltier than regular Mozzarella, so there’s more flavor, and it’s got a lot more elasticity to it when it’s melted, because of the low moisture content; which is generally about 45 to 52% compared to the regular, as high as 60%.

A plate of breaded and battered Mozzarella ready for the to be fried.

Fried Cheese Breading and Batter

In this recipe, I don’t use a batter to coat the Mozzarella Cheese before frying. Instead, I use a basic seasoned flour, egg wash and seasoned bread crumbs breading or, in this case, Panko.

In the video tutorial, I instruct you to add a double layer of this coating. This is very important because it will create a wall around the cheese, as it melts in the frying oil, and it will prevent the melted cheese from leaking out into the pan or fryer which, in turn, creates a huge mess.

I fry these in hot oil, for just a few minutes, until they turn golden brown, let them cool on paper towels and serve with Pizza Sauce.

Fried Mozzarella video tutorial by PoorMansGourmet.
Fried Mozzarella Ingredients: Makes 12

1 pckg Mozzarella, low moisture
1/4 cup Flour, all purpose
1/4 tsp, Old Bay
4 eggs, for egg wash
1/4 cup Water, for egg wash
1 1/2 cup Bread Crumbs, Seasoned
1 cup Vegetable Oil, for frying

Fry for 2 minutes at 350° Fahrenheit.

Follow the instructions in the short video tutorial and I’ll show you exactly how to make the best Fried Mozzarella.

Quesadilla with Grilled Chicken and Jack Cheese

The Best Chicken Quesadilla

This Chicken Jack Quesadilla makes all the difference between what you’d get served at your favorite fast food joint or a dine in restaurant.  Whether you choose to use an extra large burrito sized flour tortilla, like I do, or a small to medium, these quesadilla’s are packed with flavor.  I use marinated grilled chicken, Monterrey and Colby Jack Cheese and, of course, my secret sauce; made from the Fire Roasted Salsa that I showed you how to make, last post.  I’m talking about a thick creamy quesadilla that any good restaurant would dream of having on the menu.


Quesadilla Grilled Chicken

It’s very important to make the chicken as tender and as flavorful as possible, when making a restaurant style quesadilla.  You can make it lean, if you want to, by using breast meat, if you prefer, but I highly recommend using chicken thighs, instead.  In my experience, it makes tastier quesadilla’s.  Just chicken thighs isn’t going to be enough, however.  Adding a spicy marinade will take it to the next level, infuse the meat with flavor and insure tenderness.  30 minutes of soaking is all it’s going to take before you take it to the grill.  Then an additional 20 minutes of cooking will add the smokey taste everyone loves from great barbecue.  Just be sure the meat is cooked all of the way through and hits a core temperature of 165 degrees Fahrenheit.

Quesadilla Secret Sauce

The difference between a fast food quesadilla and a restaurant style quesadilla is huge.  Fast food quesadillas just consist of cheese, meat (if you’re lucky),possibly some onions and/or green chili’s.  There usually isn’t much bulk and generally made thin and small.  A good restaurant, however, will serve up a large to extra large sized tortilla, packed with more ingredients than it can usually hold; grilled marinated chicken, 2 cheese’s and a secret sauce that makes it extra creamy when the cheese melts into it.  My secret sauce consists of 3 ingredients: Sour Cream, Mayonnaise and my Fire Roasted Salsa.

Quesadilla Cheese

The cheese you choose will completely change the flavor of your Quesadilla and there are several winners.  Cheddar, medium or sharp, and Jack Cheese are generally among my favorites.  Queso asadero is the original cheese used to make Quesadillas but these are great alternatives.  In this recipe, I like to use Monterey and Colby Jack Cheese together because it’s very crowd pleasing and not to spicy for my kids.  If I’m making them for my wife and I, I’ll change out the Monterey and use Pepper Jack, instead, for a little kick.  Some folks even spread cream cheese inside the tortilla but you use what you like.

Chicken Jack Quesadilla Ingredients:

6 Boneless Chicken Thighs
1 pkg Extra Large Tortilla’s
1 lbs Monterey Jack Cheese, grated
1 lbs Colby Jack Cheese, grated
1 Cube Butter, salted

Chicken Marinade
1/2 cup Water
2 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tsp Tumeric
1 tsp Mexican Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Fish Sauce
1/4 tsp Salt
1/4 tsp Black Pepper

Secret Sauce
1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Fire Roasted Salsa

Follow the instructions in the video recipe to make this Chicken Jack Quesadilla.

Fire Roasted Salsa

Grilled, Broiled or Fire Roasted Salsa

I can honestly say that this Fire Roasted Salsa is amazing and it is, quite possibly, the best salsa I’ve ever tried.  It starts with fresh Hot House Tomatoes, Yellow Onions, Green Bell, Anaheim and Jalapeno Peppers, cilantro, lime and a few other key ingredients.  Although you can find recipes, similar to this one, all over the web, I seriously considered keeping this one all to my self.  But I get too excited when I discover the secrets to authentic recipes.  It makes me want to share it with everyone.  So that’s what I’m going to do today.

Fire Roasted Salsa Preperation

To get the best results, and be sure that your Fire Roasted Salsa tastes amazing, there’s only one thing you need to do before you take the vegetables to the grill.  Cut your onions in half.  It isn’t going to matter if you peel them before or after they roast but it is important that those onion layers get exposed to the grill. Salsa gets a lot of great flavor from onions and they have memory, so adding that smoked flavor to the rings will insure that your salsa tastes amazing when you blend them, together, with the other ingredients.

Fire Roasted Salsa Grilling Technique

Whether you choose to grill, broil or roast your vegetables over an open pit, to make this Fire Roasted Salsa, the timing and flipping is simple.  I average 25 to 30 minutes of roasting time, over medium heat(350 Fahrenheit), and I rotate and flip everything about every 5 minutes.  Look for some good color on the under side and flip.  It’s that easy.  I tend to check the peppers first because they burn quicker than the tomatoes and onions.  The onions I worry about the least.  The tomatoes just need to be pulled off the grill before they pop and loose their juice to the grill.  You should pay attention to where the hot spots are and rotate everything accordingly.  Then remove them from the heat and let them rest for a half an hour or so, until they are cool enough to touch and handle with your hands.  Remove the stems, peel the onions and add the other ingredients.

Fire Roasted Salsa Formula

I have a basic formula that you might find useful when you’re making Fire Roasted Salsa.  For every large Tomato, I add 1 medium sized Onion, 1 Bell Pepper, 1 Anaheim Pepper, 1 Jalapeno and a few cloves of Garlic.  It’s pointless making salsa on that small of a scale and that’s why I double that amount in the ingredients below.  If you want it spicier, add more peppers, different kinds or use less tomato.  It’s really not that difficult to trick up.  But that should give you a better understanding of how to approach your own homemade salsa in the future.

How to Spice Up Fire Roasted Salsa

If the Peppers aren’t providing enough heat and flavor for your tastes, there are a few other ingredients you can add to your Fire Roasted Salsa and I’ve included them in this recipe.  Cumin, Smoked Paprika and Mexican Oregano are definitely among my favorites.  You can even add some Cayenne if you’re feeling froggy.  Just be sure that you stay true to your tastes and be considerate of the pallets and less tolerant individuals, like children you may be serving, if they can’t handle spice.

Fire Roasted Salsa Ingredients:

2 Hot House Tomatoes, large
2 Onions,
1 Bell Pepper
1 Anaheim Pepper
1 Jalapeno
5 Garlic Cloves
1 lime, squeezed
1 bunch Cilantro
1 tbsp Oregano
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tbsp Chicken Bouilion, Caldo con Sabor de Pollo(Knorr)
Salt and Pepper to taste