Lifestyle Blog from the Philippines

Monday, December 10, 2018

Cheese Recipe: Rattlesnake Bites

I was going through some copycat recipes on Pinterest when I came across this copycat recipe of Texas Roadhouse’s Rattlesnake Bites from Alli of  I have never been to Texas Roadhouse even if there is a branch here in the Philippines so I have never tried this. I just know that I wanted to give it a shot. My nephew had also commented that I love cheese dishes too much too – so maybe that’s another reason why I wanted to try it.

My version technically isn’t a copycat of the Texas Roadhouse one since I skipped on the jalapenos – that’s what happens when you have kids in the house who you know will want to try whatever it is you’re cooking! I guess that means it isn’t really a rattlesnake bite since it doesn’t have that much of a kick to it but I will still call it Rattlesnake Bites. I kept a bit of the spice with pepper and paprika so technically it should still have a bit of a chili feel to it.


2 blocks of cheese, shredded (the original recipe called for Pepper Jack cheese, a spicy variant of Monterey Jack but since we don’t have that here I used plain cheddar cheese – 8 oz blocks)
1/2 cup flour
1 egg
1 cup milk (I used Magnolia fresh milk)
1 1/2 cup bread crumbs
1 tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
Oil for frying


Combine the shredded cheese and shape into balls. (According to the original recipe, shredding the cheese makes it easier to combine it into balls, in case you’re wondering why it was shredded if you were going to shape it into balls anyway.)

Prepare separate bowls for flour, milk,, and bread crumbs mixed with pepper, paprika, and garlic powder.

Roll the balls in flour, dip in milk, and coat with bread crumbs mixed with seasonings.  Freeze.

Preheat your oil for frying.

Fry until golden brown and drain on a paper towel.

I have to note that the instructions called for the cheese balls to be 1 ½’ but I ended up having balls of different shapes and sizes because I didn’t know how to estimate the size of it. The cheese balls in the original recipe were also supposed to be dipped in milk and coated AFTER they are frozen and before you fry them. Due to time constraints, I dipped and froze them and fried them a few days later (the original recipe suggests 30 minutes). That might have had some effect on how the cheese bites were fried but they still turned out OK.


The deep-frying was a bit difficult since the cheese balls were frozen and once I put them in the oil the cheese just started melting away. I was worried that I wasn’t going to be able to produce anything considering what was happening!

I lowered the heat and let the cheese balls thaw a bit before I tried again. It was still a challenge but it was more manageable than the first time. I think that the whole dip-and-fry-later thing was a big reason for the failure, although it was also suggested that maybe the lack of jalapenos to hold it all together inside could also have been a big factor.

Considering that I kept in some of the spicy seasonings, it still wasn’t that spicy. Even the kids were dipping the cheese balls into chili sauce by the time we got around to eating it. I guess not having spicy cheese and jalapenos meant I should have been more generous with the spices.

Still, I’m happy with the turnout. It was scary to fry but it still turned out alright. The kids loved it. My sisters said it wasn’t as bad as I thought it turned out and I think it actually looks photogenic enough to pass for a good appetizer.

My favorite part about all the preparation was that I got to do this with my niece, who helped me every step of the way from the making of the cheese balls (there were a lot of them!) up to the frying (she was even better at it than I was).

Thank you Alli for posting this recipe. As far as appetizer recipes go, this was a good one!


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