Pepper jack cheese bites platter full featured

Pepper Jack Cheese Bites with Avocado Ranch


  • 1 pound brick pepper jack cheese, cut into 1-inch cubes
  • 1 cup panko bread crumbs
  • Salt
  • Pepper
  • 2 eggs, beaten
  • 2 cups vegetable oil
Avocado Ranch:
  • ½ cup mayonnaise
  • 1 avocado, pitted and diced
  • ½ cup sour cream
  • 2 tablespoons lime juice
  • 1 jalapeño, finely diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon minced green onion
  • 1 clove garlic, minced


Combine all of the dressing ingredients into a food processor and process until it is smooth. Season it with salt and pepper. Refrigerate the dressing for 2 hours or up to one week.

Dip the cheese cubes into the beaten egg and then roll them into the panko bread crumbs. Set them on a baking sheet while you finish breading all of the cheese cubes. Refrigerate the breaded cheese cubes for 1 hour.

In a heavy bottomed Dutch oven or skillet, heat the vegetable oil to 350°F. Gently drop in four or five cheese cubes, frying them for 30-45 seconds. The cheese will start to ooze out of the breading if fried for too long. Place the cubes on a paper towel lined plate to drain while you fry the remaining cubes.

Serve the pepper jack cheese bites immediately with the Avocado Ranch Dressing.


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