Monterey jack and jalapeno cheese sticks are all the seasoning you need for a fast main that leans into their built-in bite. Breaded and fried until the cheese pulls in melted strings, they become a weeknight dinner with pasta or rice on the side to catch the drips.

Serves 2. 20 minutes, 12 at the stove.

About 2360 calories a serving, 69 g protein, 151 g carbohydrate, 165 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Freeze the cheese sticks on a plate for at least 5 minutes; this keeps them from leaking when you bread them. Set up three small bowls: one with 1/4 cup flour mixed with 1/4 teaspoon salt and 1/4 teaspoon pepper, one with one beaten egg, and one with 1 cup panko breadcrumbs.5 min
2. Work quickly: coat each cold cheese stick in flour, shaking off excess, then dip in egg, then roll in panko until fully coated. Place each on a clean plate and work through all of them before you heat the oil.
3. Heat 1 cup oil in a heavy pan over medium-high heat until a breadcrumb sizzles the moment it hits. Working in two batches so the pan stays hot, fry the breaded sticks for 30 to 45 seconds per side until the coating is golden brown; they cook fast, so watch them closely.1 min
4. Transfer to a paper-towel-lined plate as each batch finishes. Serve hot with marinara sauce for dipping or spooned over pasta or rice.

Note Swap panko for crushed salted crackers or crushed tortilla chips for a different crunch. Leftovers keep three days chilled and can be reheated gently in a 325°F [160°C] oven for five minutes. Serve alongside buttered pasta, steamed rice, or a green salad to round out the meal.