3 Best Recipes with Cheese Curds🧀
04.13.2023 Apps & Sides
As Wisconsin locals, when we think of cheese curds we immediately think of gooey,fried cheese bites to dip into your favorite sauce. But have you ever imagined the possibilities of a world where fried cheese isn’t the only option? Let us help! Here are our favorite ways to use fresh cheese curds.
1. Cheese Stuffed Potato Poppers
Prep Time 35 minutes Cook Time 10 minutes Total Time 45 minutes
- 1 package Roundy’s Baby Red Potatoes
- 1 package cheese curds you will not use the whole package
- 1 c. gravy (your choice or try homemade!)
- 2 Tbsp. bacon bits
- 2 Tbsp. minced chives
For the Gravy:
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup chicken stock
- ½ cup Irish whiskey
- Salt and pepper, to taste
- Place potatoes in a large pot with enough water to cover them by 2-3 inches.
- Bring to a boil; reduce heat and simmer 20-25 minutes or until tender. Drain potatoes and set them aside to cool.
- Preheat oven to 350 degrees.
- Once potatoes are cool enough to handle, cut the top off of each one and place on a rimmed baking sheet. (*It helps to find the natural “bottom” first so the potatoes don’t roll!)
- Stuff each potato with cheese curds. You may need to break curds to fit.
- Carefully pour 1-2 tsp. of gravy into each potato. The gravy should fill in the empty spaces.
- Bake at 350 degrees for 10 minutes or until cheese is melted.
- Top each potato with bacon bits and minced chives.
For the Gravy:
- While your fries are cooking and your onions are caramelizing, melt the butter over medium heat in a medium saucepan. Whisk in the flour and cook for a couple minutes.
- Slowly stream in the stock and bring to a gentle simmer, stirring constantly. Add in the whiskey and continue to cook and stir until the mixture is thickened and slightly reduced, about 5 minutes.
- Season, to taste, with salt and pepper. Keep warm until you are ready to serve.
2. Campfire Cheeseballs
- 1 package of Pillsbury Crescent Rolls
- 1 package of Stoneridge cheese curds
- 1 package of cocktail weenies
- Light your campfire… or grill or stove.
- Tear off one triangle of Crescent Roll and place one weenie and one cheese curd in the middle. Wrap up the dough so it completely encases the cheese and hot dog. Skewer your cheeseball (make sure to run the skewer through the hot dog)
- Roast over the fire until browned on the outside and the dough is fully cooked, flipping half way through.
3. Cheddar Poutine
For the Poutine:4 slices bacon, diced
- 1 large onion, thinly sliced
- 1 garlic clove, minced or pressed
- 1 package of frozen french fries
- 3 packages Stoneridge cheese curds (feel free to mix flavors)
- ½ cup chopped scallions
- Bob’s Bitchen BBQ Sauce (any flavor is great)
- Gravy (try homemade gravy from #1)
- Sour cream
For the Poutine:
- Preheat to oven to 425°F & cook the frozen fries according to the package directions.
- Heat a large skillet over medium heat and add the diced bacon. Cook until crispy and rendered. Remove the bacon from the pan and reserve for later.
- To the drippings in the pan, add the sliced onion and minced garlic. Cook until starting to soften and then reduce the heat to low. Cook, stirring frequently, for 15 minutes or until the onions are caramelized and soft. Set aside.
- To the cooked fries, add the caramelized onions, spreading them out as evenly as possible.
- Add the bacon, scallions, and cheese curds.
- Place in the oven and cook until the cheese is melted. Garnish with the scallions and serve with the gravy drizzled over top or on the side as a dipping sauce.