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.