- 1 pound brick pepper jack cheese, cut into 1-inch cubes
- 1 cup panko bread crumbs
- 2 eggs, beaten
- 2 cups vegetable oil
- 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.