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Line a 20cm square pan with baking paper allowing the paper to overhang two sides.
Place the cream cheese, chicken and Mexican cheese in a bowl. Beat with a wooden spoon until smooth. Transfer to the prepared pan, smoothing the surface. Place in the fridge for 1 hour or until firm.
Turn the cheese mixture out onto a chopping board. Use a long sharp knife to cut into 2cm x 10cm pieces. Place in the freezer for 1 hour.
Lightly whisk the eggs in a bowl. Place the flour on a plate and the breadcrumbs on a separate plate. Working in batches, toss the cheese pieces in the flour, then in the eggs and then in breadcrumbs, pressing to coat. Place in the freezer for 1 hour.
Spray the air fryer basket with oil. Place one-third of the sticks in the basket leaving space for the air to circulate. Spray with oil. Cook at 200C, turning and respraying with oil, for 4 minutes or until crisp. Repeat with remaining cheese sticks.
Serve the cheesy sticks with tomato salsa to dip.