Deep Fried Cheese Curd Crust Pizza

 

Deep Fried Cheese Curd Crust Pizza

This combines two all-time favorites...Pizza and deep fried Ellsworth Cheese Curds.  Nothing gets much better than that!!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 quarts oil for frying
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp baking soda
  • 1 egg
  • 1 lb fresh Ellsworth cheese curds
  • 1 cup (4 ounces) Blaser's cheddar cheese, shredded
  • 1 cup (4 ounces) Blaser's mozzarella cheese, shredded
  • 1 package pepperoni
  • Prepared pizza or marinara sauce, for dipping

Instructions
 

  • Heat oil in a deep fryer or heavy skillet to 375°F.
  • Combine buttermilk, flour, baking soda and egg in bowl and mix until smooth.
  • Submerge cheese curds into batter and fry in small batches for 60 seconds or until golden brown and then dry on paper towels.
  • Heat oven to 350°F.
  • Layer fried cheese curds on the bottom of small spring form pan or oven-safe skillet. Top with shredded cheese and pepperoni and bake 5 minutes or until cheese is melted. Cut into four equal-sized slices and serve with pizza sauce for dipping.
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Chicken Nachos on the Grill

 

We used about 75% cheddar and 25% hot pepper jack – adjust to your liking.

Chicken Nachos on the Grill

Yummy chicken and cheese topped nachos!! Let's take this out of the heat of the kitchen and prepare on the grill.  Perfect for a hot summer supper.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Chicken
Servings 4

Ingredients
  

  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp taco seasoning, or to taste
  • 4 oz. tomato sauce
  • Few dashes Sriracha Sauce, optional
  • 2 tbsp water
  • Tortilla chips
  • 2 cups shredded Ellsworth Valley Cheddar Cheese and Blaser’s Hot Pepper Jack Cheese
  • Topping of choice; shredded lettuce, diced tomatoes, chopped onions, sliced olives

Instructions
 

  • Heat shredded chicken in skillet
  • Add tomato sauce, taco seasoning, Sriracha, and water.
  • Simmer until hot and bubbly.
  • Layer chips on a grill-safe pan, top with chicken mixture, and cheese.
  • Heat grill to 400 degrees and put pan directly on grate until cheese is melted (may need to move to in-direct heat if bottom of chips get too brown).
  • Remove from grill, top with your favorite nacho toppings.
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Hearty Havarti Reuben Potato Casserole

 

Recipe courtesy of Wisconsin Cheese

Hearty Havarti Reuben Potato Casserole

Everything you love about a Rueben sandwich in a one casserole dish.  Now that's convenient!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 4 cups mashed potatoes (22-ounce frozen package) firmly-packed
  • 0.6666666667 cup milk
  • 1 cup sour cream
  • 1 tsp caraway seed
  • 0.75 cup (6 ounces) Blaser's sharp cheddar cheese, shredded
  • 1 count can (14 ounces) sauerkraut, rinsed and well drained
  • 1 package (5 ounces) sliced corned beef, cut into 1/2-inch pieces
  • 1 cup (about 2 medium) tomatoes, chopped, seeded
  • 2 cups Blaser's havarti cheese, cut into 1/2-inch cubes
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Prepare potatoes according to package directions, using milk and sour cream, adding additional milk, if necessary, until potatoes are consistency of mashed potatoes. Stir in caraway seed, cheddar and sauerkraut. Mix well.
  • Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and havarti. Top with remaining potato mixture. Cover.
  • Microwave on high for 14-18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350°F for 45 minutes.) Sprinkle with parsley.
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Barbecue Chicken Tacos with Muenster Cheese

 

Recipe courtesy of Wisconsin Cheese.

Barbecue Chicken Tacos with Muenster Cheese

A yummy alternative to the traditional taco.  Chicken in smoky barbeque sauce topped with fresh fruit salsa and Blaser's Muenster cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entree
Servings 8

Ingredients
  

FOR CHICKEN

  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • Salt and black pepper

FOR SALSA

  • 3 cups fresh pineapple, chopped
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped
  • 2 tbsp jalapeño chile, seeds and veins removed, diced
  • 2 tbsp fresh lime juice
  • 0.5 tsp salt

TO ASSEMBLE

  • 0.5 cup hickory-flavored barbecue sauce
  • 8 flour tortillas (6-inch)
  • 2 cups (8 ounces) Blaser's muenster cheese, shredded

Instructions
 

  • Heat oven to 400°F. Line rimmed baking sheet with parchment paper.
  • Place chicken thighs on baking sheet. Coat with olive oil and liberally season with salt and pepper. Bake 20 minutes or until chicken thighs have reached 165°F. (Chicken may also be cooked on a grill).
  • While chicken is baking, mix together salsa ingredients.
  • Remove chicken from oven. Chop or shred chicken and toss with barbecue sauce.
  • To assemble tacos, divide chicken and shredded muenster among tortillas. Fold and top with some salsa. Serve remaining salsa on the side.
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Wisconsin Pepper Jack & Sausage Skewers

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Wisconsin Pepper Jack & Sausage Skewers

A quick combination of savory, sweet and heat.  Will be your new favorite for parties and picnics.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

  • toothpicks or desired picks
  • Summer Sausage cut into chunks
  • Wisconsin pepper jack cheese cut into 1" pieces
  • Sweet pickle, cut into chunks
  • Ellsworth cheese curd or Wisconsin white cheddar cube

Instructions
 

  • Assemble ingredients on picks.
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Slow Cooker White Chicken Chili Shooters

 

Slow Cooker White Chicken Chili Shooters

A nice change of pace from the traditional red chili. This full of flavor chili is the perfect ending to a chilly day.
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Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Course Appetizer, Soup
Servings 0

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cooked & shredded
  • 1 count can Great Northern Beans, drained & rinsed
  • 1 tbsp olive oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 1 tbsp whole cumin
  • 1 tbsp dried oregano
  • 1 jalapeno pepper, minced
  • 1 garden salsa pepper, minced
  • 1 tsp each salt and freshly ground pepper
  • 16 oz. jar of your favorite extra hot salsa
  • 4 cup fresh tomatoes, chopped
  • 2 cup chicken stock
  • 2 green bell peppers, thinly sliced
  • 4 oz. (1 small can) diced mild green chilies
  • 2 cups Ellsworth Cheese Curds, chopped (Natural, Jalapeno or Garlic flavor)
  • Sour cream and fresh cilantro to garnish

Instructions
 

  • Place shredded chicken in the bottom of a large slow cooker, top with beans.
  • In large skillet on medium, cook onions in olive oil until onions are softened. Add garlic, cumin, oregano, jalapeno pepper, garden salsa pepper, salt and pepper and cook while stirring for about a minute.
  • Add salsa, tomatoes and chicken stock and bring to a boil. Cook, stirring occasionally, for 10 minutes to reduce.
  • Pour tomato mixture over beans in slow cooker and stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Stir in green peppers, cheese curds and chilies. Cover and cook on HIGH for 20-30 minutes.
  • Spoon into shot glasses and garnish with sour cream and fresh cilantro. Serve alone or with tortilla chips on the side.
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Smorg-More Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Smorg-More Pick

Wisconsin Havarti cheese paired with rich smoked salmon and dill; a classy combination that packs a hearty bite!
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

  • toothpicks or desired picks
  • Caper berry
  • Wisconsin dill Havarti cheese
  • Lox/cured salmon
  • Baby dill
  • Lemon wedge garnish

Instructions
 

  • Assemble ingredients on picks using lemon wedge to anchor the end.
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Poquitos

 

Poquitos can be placed in a bag or container and frozen, separating layers with parchment paper. When ready to use, follow the directions below. (Do not thaw just bake for about 5 more minutes.)

Poquitos

Spicy little pockets of cheese and meat filling.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

FILLING

  • 0.5 lb ground pork
  • 0.5 tsp minced garlic
  • 0.125 tsp red pepper flakes
  • 0.125 tsp oregano
  • 0.25 tsp chili powder
  • 0.25 tsp paprika
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 tbsp cider vinegar
  • 1 tbsp tomato paste
  • 1 tbsp finely minced jalapeno pepper, optional
  • 1 package Ellsworth cheese curds (natural or flavored)

PASTRY

  • 2 sheets of puff pastry, thawed
  • 1 egg
  • sesame seeds

Instructions
 

  • In skillet brown the pork. Mix in the minced garlic, spices, cider vinegar, and tomato paste. Simmer on low for 5 minutes. Add the jalapeno, if you are using it. Let the mixture cool to room temperature.
  • Lightly flour the board. Roll out a puff pastry sheet into a 12" X 12" square and cut the sheet into 3" squares.
  • Place a teaspoon of the seasoned meat mixture into the center of each square. Top with a cheese curd, cutting the curd smaller, if needed.
  • Fold one corner over to meet the opposite corner, creating a triangle. Dampen the edges with water to seal shut. Stretch the dough to cover the filling, pinch the sides together and crimp edges with a fork.
  • Place the triangles on a parchment-lined or lightly greased baking sheet. Mix the egg with 2 teaspoons of water. Brush the egg wash on the triangles. Sprinkle with sesame seeds. Bake at 350 degrees for 23 - 26 minutes. Serve warm.
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Pesto Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Pesto Pick

Combination of fresh basil, gouda, chicken and tomatoes. Simple but still classy enough for a dinner party or wine tasting.
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

  • toothpicks, skewers or desired picks
  • Wisconsin pesto gouda or gouda cheese, cut in 1" cubes
  • Fresh Basil leaf
  • Grape tomato
  • Chicken breast, grilled and cut in chunks

Instructions
 

  • Assemble ingredients on picks using cheese cubes to anchor the ends.
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Pepper Snaps

 

Alternate: Bake the Pepper Snaps in a 350 degree oven, broil them a bit at the end of the cooking time.

Pepper Snaps

Yummy cheese filled sweet peppers with just a hint of heat.  Versatile enough to serve for tailgating or wine tasting.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Snack
Servings 18

Ingredients
  

OVERALL

  • 1.5 dash dozen golf ball size mini bell peppers
  • 3 - 4 strips bacon, (3/4 cooked)
  • 18 toothpicks
  • hot sauce (optional)

FILLING

  • 1 cup Ellsworth Cooperative Creamery Cheese Curds, diced
  • 2 tsp parmesan cheese
  • 2 tbsp diced jalapeno peppers, well drained
  • 3 tbsp crushed pineapple in syrup, well drained

Instructions
 

  • Heat grill between 350-375 degrees and set grate at lid level. Cut tops off of peppers and remove stems and seeds, creating a cavity for mixture.
  • Mix cheese curds, parmesan cheese, jalapeno peppers and pineapple. Stuff peppers with mixture.
  • Cut bacon to create 1" to 2" strips to cap the peppers, and secure with toothpicks.
  • Grill 10 to 12 minutes and serve immediately with your favorite hot sauce, if desired.
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