INGREDIENTS

Servings
  •   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 FACTS

Nutritional facts are based on a single serving
Calories 980
Total fat 53g
Saturated fat 24g
Trans fat 0g
Cholesterol 125mg
Sodium 1770mg
Carbohydrate 93g
Dietary fiber 4g
Sugars 21g
Protein 33g
Vitamin A 6%DV
Vitamin C 4%DV
Calcium 60%DV
Iron 30%DV

DIRECTIONS

    Cheese Curds:
  1. Combine  flours in bowl. Coat cheese curds in flour mixture. Set aside.
  2. 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.
  3. Corn Dogs:
  4. Coat  hot dog pieces in flour, then dip in batter. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.
  5. For each poutine:
  6. 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.
  7. Top  with 2 oz. beef chili and 1 oz. queso cheese sauce. Garnish with 1 tsp cilantro.
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