Best Denver Scramble With Cheese Curds Recipes

Flaming Hot Cheese Curds image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups all-purpose flour
1 can Pilsner-style beer
1 tablespoon red food dye
1 teaspoon crushed red pepper flakes
1/4 teaspoon dried ground ghost pepper
Canola oil, for frying
1 pound Buffalo-infused white cheddar cheese curds
2 ounces hot spice-infused honey

Steps:

Place 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 2 cups flour, the beer, food dye, red pepper flakes and ghost pepper. Let the batter sit for 5 minutes.
Meanwhile, pour enough oil into a 3- to 4-quart saucepan to reach a depth of 3 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
Dredge the cheese curds in the flour, shaking off any excess. Dip the curds into the batter and coat completely, then transfer to the oil. Fry, turning with spiral wire skimmer, until golden brown on all sides, 3 to 4 minutes total. Drain on paper towels and serve with the honey for dipping.

Denver Scramble Tostada image

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon butter
1/2 cup finely chopped green pepper
1/3 cup finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
12 large eggs, beaten
1 cup cubed fully cooked ham
3/4 cup shredded cheddar cheese
6 tostada shells, warmed
Additional shredded cheddar cheese

Steps:

In a large nonstick skillet, melt butter over medium heat. Add green pepper, onion, pepper and salt; cook and stir 2-3 minutes or until vegetables are crisp-tender. Add eggs, ham and cheese; cook and stir until eggs are thickened and no liquid egg remains. Serve over tostada shells; sprinkle with additional cheese.

Nutrition Facts :