This comforting creation is the epitome of indulgence, where crispy potato nuggets and homemade cheese curds come together to elevate the classic chili cheese dip.
Ingredients
| Hot Dish | |
|---|---|
| 2 | (15-ounce) cans HORMEL® Chili, No Beans |
| 1 | (16-ounce) packages pasteurized processed cheese food, cut in 1 inch cubes |
| ½ | cup half-and-half |
| ½ | teaspoon salt |
| ½ | teaspoon black pepper |
| 1 | (32-ounce) bag frozen potato nuggets |
| Fried Cheese Curds | |
|---|---|
| 1 | cup whole milk |
| 1 | cup Minnesota brewed beer |
| 1 | pound cheese curds |
| 2 | cups flour |
| 1 | tablespoon baking powder |
| 1½ | teaspoons salt |
| 1 | teaspoon black pepper |
| ½ | teaspoon garlic powder |
| Oil for frying |
Directions
For the Hot Dish
Heat oven to 375°F.
In large bowl mix chili, cheese, half-and-half, salt and black pepper. Pour into greased 9 x 13-inch pan and top with potato nuggets. Bake 30 to 35 minutes or until dip is bubbly and potato nuggets are lightly browned.
For the Fried Cheese Curds
Meanwhile, in large bowl combine milk, beer and cheese curds. In another bowl combine flour, baking powder, salt, pepper and garlic powder.
Heat oil in skillet to 350°F over medium heat.
Working in batches, remove curds with a slotted spoon, add to flour, toss and coat curds in flour mixture. Fry 1 ½ to 2 minutes or until golden brown. Drain on paper towel lined baking sheet. Repeat with remaining curds.
Top dip with fried cheese curds.