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

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

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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Muenster Beef 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.

Muenster Beef Pick

Simple and quick appetizers or snack. Great for taking on the road...Picnics, tailgating, or road trips.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin muenster cheese
  • Sliced roast beef
  • Green onions

Instructions
 

  • Cut cheese 1/2" x 3" long. Cut green onion in 3" long sections.
  • Wrap roast beef around cheese and onion and secure with pick.
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Midwestern Poutine

 

Note – You can top your dirty fries with an endless option of toppings. Wild game, sausage, seafood, poultry, vegetables or whatever you can dream up. The only ingredients required are crisp French fries, great cheese curds and some form of gravy or sauce.

Midwestern Poutine

Crispy fries topped with shredded beef, Ellsworth's award winning cheese curds, and savory brown gravy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Poutine
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 3 oz. Ellsworth cheese curds
  • 3 oz. braised or BBQ beef short rib (shredded)
  • 3 oz. sautéed mushrooms
  • frying oil
  • 5 oz. blanched French fries
  • 3 oz. beef gravy
  • 1 tbsp sliced green onion
  • 1 tsp chopped parsley
  • 1 pinch seasoned salt

Instructions
 

  • Place a small amount of olive oil on bottom of a baking sheet or cast iron pan. Arrange cheese curds, beef and mushrooms on pan and place in a preheated 550-degree oven or use broiler setting if available. You want to warm cheese curds and brown lightly.
  • Preheat frying oil to 350-360 degrees. Drop blanched fries into hot oil and cook until crisp and golden brown. Remove from oil and place in a bowl. Season with a pinch of seasoned salt.
  • Transfer fries to a serving platter and top with warm cheese curds, beef and mushrooms. Drizzle warm gravy over fries and garnish with sliced green onions and chopped herbs.
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Ham and Cheese 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.

Ham and Cheese Pick

Easy and classy ham & cheese for lunch, picnic or dinner party.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin sharp white cheddar cheese, cut in 1/2" x 3" strips
  • Argula leaves
  • Sliced ham

Instructions
 

  • Roll ham around cheese and arugula. Secure with pick.
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Cheese and Fruit 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.

Cheese and Fruit Pick

A fresh cool snack to enjoy on a warm day. Nice for travel. Take on a picnic!
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Dessert, Snack

Ingredients
  

  • Desired skewers
  • Strawberries, quartered
  • Star fruit, sliced
  • Fresh pineapple, cut in chunks
  • Red and/or green grapes
  • Kiwi fruit, cut in chunks
  • Ellsworth Cooperative Creamery Natural Cheese Curds

Instructions
 

  • Skewer fruit and cheese in alternating fashion to desired length.
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Chorizo Burgers with Cheese Curd Corn Relish

 

Relish may be made up to 1 day in advance. Combine everything except green onion and cilantro; cover and refrigerate. Add green onion and cilantro before serving.

Chorizo Burgers with Cheese Curd Corn Relish

Packed with flavor here's a new southwest twist to the ordinary burger!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Burgers

Ingredients
  

RELISH

  • 1 tbsp red wine vinegar
  • 1 tsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1.5 cup corn kernels
  • 1 cup Ellsworth Cooperative Creamery cheese curds, chopped into small pieces (about 1/4 inch)
  • 2 tbsp red onion, diced
  • 2 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped

BURGERS

  • 1 lb ground pork
  • 8 oz. bulk chorizo sausage
  • 0.5 tsp salt
  • 1 tbsp Mexican-style hot sauce, such as Cholula®
  • 4 hampurger buns
  • 2 tbsp mayonnaise

Instructions
 

RELISH

  • Combine vinegar, lime juice, honey, salt and pepper in medium bowl. Whisk in olive oil. Add corn, chopped cheese curds and red onion. Mix well. Add green onion and cilantro; gently mix to combine. Set relish aside while preparing burgers.

BURGERS

  • Heat skillet over medium-high heat or prepare grill for direct medium-high heat. In large bowl, combine ground pork, chorizo, salt and hot sauce. Use hands to mix well until all ingredients are well combined. Divide mixture into four portions and shape into patties. Season patties with salt and pepper. Cook about 5 minutes per side, or until cooked through.

TO SERVE

  • Lightly toast buns in skillet or on grill. Spread each bottom bun with mayonnaise. Top with burger and spoon relish over top. Serve with additional relish on the side.
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Chicken Cordon New

 

Recipe is written for 1 serving but scales easily for desired portions.

Chicken Cordon New

A gluten free option! Stuffed breast of chicken wrapped in prosciutto and cheese curds.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Chicken
Servings 1

Ingredients
  

  • Olive oil
  • 1 skinless boneless breast of chicken
  • Salt and pepper
  • 3 slices thin prosciutto
  • 1 oz. julienne onion
  • 1 cup baby arugula
  • 2 oz. Ellsworth cheese curd crumbles

Instructions
 

  • Slice chicken breast lengthwise to create two even cutlets. Season cutlets with salt and pepper and sear in a preheated sauté pan using 1 Tablespoon olive oil. Brown on both sides and remove from pan. Set aside to cool slightly.
  • In same pan add 1 more tablespoon olive oil. Over medium heat caramelize julienne onion and gently wilt arugula. Remove from pan to cool.
  • Place cooked breasts on cutting board and top one with wilted arugula and caramelized onion. Top with a small amount of cheese curd crumbles and remaining cutlet of chicken.
  • Lay out 3 slices of prosciutto on cutting board so they are slightly overlapping. Place stuffed chicken breast on prosciutto and roll tightly.
  • Preheat oven to 400 degrees. Using a non stick sheet pan (parchment will work) evenly spread cheese curd crumbles to form a 3 1/2” x 5” rectangle. Place in oven for approx. 5-7 minutes until cheese is golden brown.
  • Remove from oven and place wrapped chicken breast on top of cheese and roll tightly. Return chicken to oven to crisp up cheese and warm chicken through. Temp chicken to ensure it has reached 165 internal temp. Remove from oven and let rest.
  • To serve slice in half on the bias and display on a plate with cut sides pointing up. Garnish with seasonal vegetables and a drizzle of Extra Virgin Olive Oil and good Balsamic vinegar.
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Chicken Chorizo and Cheese Curd Flatbread Pizza

 

Chicken Chorizo and Cheese Curd Flatbread Pizza

A flatbread pizza with Southwest inspired taste from Midwest ingredients!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Chicken

Ingredients
  

  • 1 tbsp all purpose flour
  • 8 oz. pizza dough
  • 4 oz. heavy cream
  • 2 oz. salsa Verde
  • 3 oz. Blaser’s ghost pepper habanero jack cheese
  • 3 oz. cooked chicken -shredded
  • 3 oz. chorizo sausage - crumbled
  • 3 oz. Ellsworth cheese curd crumbles
  • 2 oz. roasted fingerling potatoes - sliced
  • Extra Virgin Olive Oil
  • Sliced green onion to garnish

Instructions
 

  • Sprinkle a light amount of flour on board and press out pizza crust to form a 10” circle.
  • In heavy saucepan reduce heavy cream over high heat with salsa verde. Once thick fold in ghost pepper cheese and spread on bottom of crust.
  • Evenly spread chicken, sausage, potatoes and cheese curd crumbles on top of pizza dough. Bake in 425 degree oven using a preheated pizza stone if available. Remove once cheese is golden brown and crust is crisp throughout.
  • Drizzle with olive oil and sprinkle top of pizza with sliced green onions. Cut into pieces.
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