A Gourmet Attempt at Making: Totino's Takis Cheese Bites/Pizza Rolls
So, this was a discontinued product that I loved for a WHILE now. I've been basically mourning it's death ever since it got pulled off the shelves in 2023. Why? Nobody knows, but Totino's! You promised you'd bring it back!
Anyways, because I was fed up, I've decided to have my attempt of making this discontinued product. Some of the steps in this recipe have been changed based off of some new knowledge, but enjoy!
(P.S. When I make this version of it, I'll reblog some images under if possible)
Wonton Wrappers (I used Nasoya's Plant-Based wrappers but any works fine, as long as they're thin and even.
Normal Pack of Shredded Mozzarella Cheese (I used the Publix brand 'cause I'm Floridian, but if you want a more authentic taste, use Imitation Mozzarella, or Pizza Cheese.)
Cooking Oil (I used Vegetable Oil.)
Crushed/Ground Red Takis (Make sure they are VERY crushed to the point where they're ground up for the crumbs.)
A beaten egg (This will be a binder for our crumbs.)
Flour or Cornstarch (This isn't mostly needed if you're using Nasoya's Wonton Wrappers, they're already pretty dusted but having it is fine.)
I made 5 of them essentially but the serving can be of your choice. If you're doing way more than 5, you need more eggs. I'm demonstrating it for one piece so omit more than once if you really want a lot of them.
Take out one Wonton Wrapper and place it on a plate or flat surface.
Take some Mozzarella Cheese (amount should be equal to a small surface that fits in your palm) and sprinkle it in the middle of the wrapper.
Make sure to squish it and mold the cheese so it does not reach too close out of the wrapper or out of the wrapper itself.
Wet your fingers a little bit with some water and rub it along the top edge side and the bottom edge of the wrapper. it should look something like this:
5. After that, fold it together and make sure to pinch it for a tight hold. The wonton wrapper CAN and WILL open up.
6. For a more secure hold, when it is folded, wet the top part of the wrapper again and fold it again a small bit so it looks like this:
7. There will be two openings from both the left and right side, and do the same exact process of wetting inside of the sides a bit, pinching them, and then folding them until the pizza roll looks like this:
(You can pour more cheese after you fold one side and have another open, but DO NOT OVERFILL IT!)
8. After that, wait a while until all the water from the Wrapper is dried, or directly coat them in a sprinkle of cornstarch or Flour, make sure it dries it thoroughly.
9. Grab a bowl and crack an egg, and have it whisked so you have a beaten egg mixture.
10. Grab your bag of Takis (in my photos in the future, I have blue Takis because I couldn't find the red ones but any flavor does it fine) and pour it into a Ziploc or airtight bag. Use something heavy to crush it into fine, ground pieces if you have not done already. Pour it back into an empty bowl.
11. Use a clean brush to brush the egg mixture onto the pizza roll or dip the pizza roll onto the egg mixture. The coat will be different depending on which method you do.
12. Press the pizza roll onto the crumb and make sure it covers both sides evenly.
13. Prepare a fry pan with cooking oil or if you have an air fryer or an actual fryer, you can use that. I did pan frying because I'm using with what I have.
14. Have the heat be a medium to slightly high, or medium to high, and start placing the pizza roll into the pan as it bubbles slightly.
15. Cook and turn around every several seconds or so. If you want a softer texture, undercook it by leaving it for 2-4 minutes until you see a light beige with some light brown spots if you can see the wrapper. For a crunchier texture, cook it for 4-6 minutes until you see a light brown with some normal brown spots.
Be careful, the oil will splatter! If you don't secure your wrapper enough, the cheese can spill out slightly but it's not a big issue.
Lastly, take it out with a spatula and you can pour more Takis if you want to, and enjoy!
I'd like to say that there's definitely differences between the original Totino's version and my one, and one thing I struggled prior was to cover it with crumbs. If anyone has a better recipe, it'd be greatly appreciated.
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