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 oz.all-purpose flour
- 6 oz.potato starch
- 1 lb.cheddarcheese curds
- 20 oz.water
- ¼ tsp.salt
- 10 oz.crushedRITZ Crackers
- 6hot dogs (10 oz.), each cut into 4 pieces
- 1 oz.all-purpose flour
- 1 lb.corn dog batter
- 12 oz.beef chili
- 6 oz.queso cheese sauce
- 6 tsp.choppedfresh cilantro
Nutrition per serving
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.
Coat hot dog pieces in flour, then dip in batter. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.
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.