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.



6 servings, 10 oz. each.

  • Cheese Curds

  • 6 oz. all-purpose flour
  • 6 oz. potato starch
  • 1 lb. cheddar cheese curds
  • 20 oz. water
  • ¼ 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

Calories980 Total fat53 gSaturated fat24 gTrans fat0 gCholesterol125 mgSodium1770 mgCarbohydrate93 gDietary fiber4 gProtein33 gVitamin A6 %DVVitamin C4 %DVCalcium60 %DVIron30 %DV
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.

© Mondelēz International group