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Grilled Chicken Taco Salad with Seared Wisconsin Cheese Curds


For dressing:
2/3 cup sour cream
1 tablespoon chipotle chile in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

For chicken:
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breasts
Olive oil, for brushing grill

For salad:
1 tablespoon grapeseed or peanut oil
1 cup (3-4 ounces) Wisconsin Cheese Curds
6 cups romaine lettuce, chopped
1/3 cup cilantro, chopped
1 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, sliced
2/3 cup canned corn kernels, drained
3/4 cup tortilla chips, crumbled


To prepare dressing, combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine.

Preheat grill. To prepare chicken, combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well to combine. Coat chicken breasts with seasoning mix on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature is 165°F and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm.

Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add Cheese Curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. When done, carefully remove curds from pan and set aside on plate. Repeat with remaining curds.

Just before serving, place lettuce, cilantro, black beans, tomatoes, red onion, and corn in large bowl. Toss with dressing. Divide among serving plates or bowls. Sprinkle with crushed tortilla chips, and top with sliced chicken breast and seared Cheese Curds.

Renard’s Shredded Cheddar Chili Cheese Dip


1 large can Hormel Chili with Beans
1 medium container sour cream
1 lb. Renard’s Shredded Cheddar Cheese
1 lb. Renard’s Marble Colby Monterrey Jack Cheese, cubed


Add all ingredients into a slow cooker and cook on high until all the cheese is melted and the dip is well blended.

Serve with Tortilla Chips, green onion or try some hot sauce with it.


Renard’s Cheese Chili Dip Smart Recipe Video

Taco Pie with Renard’s Salsa Cheddar


1 lb. Renard’s Cheese Salsa Cheddar (shredded)
1 lb. ground beef
1/2 cup diced onion
1 pack taco seasoning
1 small can diced green chilies
1 cup Bisquick
1 cup milk


In skillet brown ground beef and onion thoroughly, drain grease. Add taco seasoning and mix per directions on the taco seasoning package. Spray a 9 inch pie pan with cooking spray and put the ground beef mixture into pie pan. Spread the diced green chilies on top of the ground beef mixture.

In a mixing bowl, whisk the Bisquick and milk together until there are no more lumps. Pour Bisquick mixture on top of the ground beef and chilies in the pie pan.

Bake in preheated over at 425° for approximately 30 minutes or until golden brown. Remove from oven and spread shredded Renard’s Cheese Salsa Cheddar on top. Put back in oven for an additional 10 minutes or until the cheese is melted and begins to bubble.

Serve with tomato, black olives, onion, sour cream and any other taco toppings you enjoy!

Corn Beef & Cabbage Caraway Brick Melt


Rye bread
Thinly cut cooked corned beef
Shredded Cabbage
Renard’s Caraway
Brick Cheese
Dijon mustard
2 tbsp butter


Heat a cast iron skillet to a medium heat. Add one tablespoon of butter to each slice rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of Dijon mustard on the bread. Add a slice of the Caraway Brick cheese. Add a nice layer of the onions & cabbage on top of the cheese, then the slices of corned beef, top with another slice of Renard’s Caraway Brick Cheese and the final layer of bread, butter side up.

Cook for about 4 minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional 4 minutes. Feel free to lay something heavy on the cooked top to apply a bit of pressure, to make this a nice melt.

Once both side are nice and golden and the cheese is melted, you are good to go

Ranch Burger with Garlic Brick Cheese


2 lb ground sirloin or 2 lb ground turkey
1 pack dry ranch dressing
1 cup chopped onion
2 tbsp Worcestershire sauce
1 lb sliced Renard’s Garlic Brick Cheese


Thoroughly mix first 4 ingredients together. Grill, broil or fry to liking. Top with Renard’s Garlic Brick Cheese slices.  ENJOY!!!

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