Colby-jack sticks go molten and crunchy here, a ready-made dinner when you have the cheese and little else. The flour coat crisps in hot oil while you make a quick tomato sauce to dip. Weeknight comfort in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 530 calories a serving, 30 g protein, 22 g carbohydrate, 36 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a small saucepan over medium. Add 2 tablespoons minced onion and 1 minced garlic clove, stirring until fragrant, about 1 minute. Add one 14 oz can crushed tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer while you cook the cheese.
2. Put 1/4 cup flour in a shallow bowl. Crack 1 large egg into another shallow bowl and whisk. Coat each of 6 cheese sticks in flour, then egg, then flour again, shaking off excess. Freeze on a plate if you have time, or go ahead.
3. Heat 2 tablespoons oil in a skillet over medium-high until shimmering. Fry the cheese sticks in two batches, turning carefully until golden brown on all sides, about 2 minutes per batch. Move to a paper towel while the sauce finishes.4 min

Note Swap panko for flour to take the sticks crunchier. Leftovers keep three days refrigerated and warm gently in a 350°F [175°C] oven. Serve with the tomato sauce for dipping, or pile on a green salad to stretch the dish.