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Cheese Curd Poutine made with RITZ Crackers

Cheese Curd Poutine made with RITZ Crackers

This modernized poutine reimagines nostalgic ballpark classics—like corndogs, chili and cheesy fries—into a delicious and shareable food truck-style offering further elevated by the rich, buttery taste of RITZ Crackers.

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INGREDIENTS

6 servings, 10 oz. each.


  • Cheese Curds
  • 6 oz. all-purpose flour
  • 6 oz. potato starch
  • 1 lb. cheddar cheese curds
  • 20 oz. water
  • 1/4 tsp. salt
  • 10 oz. crushed RITZ Crackers

  • Corn Dogs
  • 6 hot dogs (10 oz.), each cut into 4 pieces
  • 1 oz. all-purpose flour
  • 1 lb. corn dog batter

  • Poutine
  • 12 oz. beef chili
  • 6 oz. queso cheese sauce
  • 6 tsp. chopped fresh cilantro

Nutrition per serving

  • Calories

    980

  • Total fat

    53 g

  • Saturated fat

    24 g

  • Trans fat

    0 g

  • Cholesterol

    125 mg

  • Sodium

    1770 mg

  • Carbohydrate

    93 g

  • Dietary fiber

    4 g

  • Sugars

    21 g

  • Protein

    33 g

  • Vitamin A

    6 %DV

  • Vitamin C

    4 %DV

  • Calcium

    60 %DV

  • Iron

    30 %DV

DIRECTIONS

Cheese Curds: Combine flours in bowl. Coat cheese curds in flour mixture. Set aside.

Mix 10 oz. of the remaining flour mixture with water and salt to form a batter. Dip coated curds in batter, then coat in cracker crumbs; repeat breading procedure once. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.

Corn Dogs: Coat hot dog pieces in flour, then dip in batter. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.

For each poutine: Fry 4 breaded corn dog pieces (3.25 oz.) and 4 breaded cheese curds (3.5 oz.) in 350°F deep fryer 2 to 3 min. or until golden brown. Drain well. Arrange on serving plate.

Top with 2 oz. beef chili and 1 oz. queso cheese sauce. Garnish with 1 tsp cilantro.