Game‑Day Nachos, Green Bay Packers Style

Fried Cheese Curds

1. 1

   Set up three bowls—one with all‑purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, and salt.

2. 2

   Coat each cold cheese curd in flour, then dip in the beaten eggs, and finally roll in the seasoned panko mixture. Place the coated curds on a tray and freeze for 20–30 minutes.

3. 3

   Heat 1½–2 inches of neutral oil in a deep pan to 375°F (375°F). Fry the frozen cheese curds in batches for about 1 minute, or until golden brown. Drain on paper towels and set aside.

Mustard Cheese Sauce

4. 4

   Warm the evaporated milk in a saucepan over medium‑low heat.

5. 5

   Toss the shredded cheddar and Monterey Jack cheeses with cornstarch, then stir the mixture into the warm milk until the sauce is smooth.

6. 6

   Stir in Dijon mustard and yellow mustard; keep the sauce warm.

Nachos

7. 7

   In a skillet over medium‑high heat, brown the sliced bratwurst links for 3–4 minutes. Remove and set aside.

8. 8

   Add butter to the same skillet, then add the thinly sliced onion; cook 5–7 minutes until softened.

9. 9

   Preheat the oven to 375°F (375°F). In an oven‑safe pan, layer the Tostitos tortilla chips, the bratwurst‑onion mixture, and the shredded cheddar and Monterey Jack cheeses. Bake 5–7 minutes until the cheese is melted.

10. 10

    Top the baked nachos with the fried cheese curds, drizzle with the mustard cheese sauce, and garnish with thinly sliced green onions and pickled jalapeños.

11. 11

    Serve immediately with the Tostitos Medium Salsa on the side.