RECIPES

CA Cheesy Yucatan Poutine

Yucca fries and melty CA Oaxaca and Manchego cheeses meet for a finger-licking takeout fusion from Chef Bob Gallagher.

INGREDIENTS:

Southwest Seasoning (Yield: 1 cup + 1 Tbsp):
3 Tbsp Granulated garlic
3 Tbsp Dried Mexican oregano
3 Tbsp Onion powder
3 Tbsp Smoked paprika
2 Tbsp Lemon pepper
1 Tbsp Ground cumin
1 ½ tsp Ancho chile powder
1 ½ tsp Cayenne pepper
Fire-Grilled Pepper Salsa (Yield: 4 cups):
10 oz Tomatoes, cored
8 oz Tomatillos, husked
6 oz Red bell peppers, stemmed
5 oz Anaheim chiles, stemmed
4 oz White onion, 2-in slices
3 oz Jalapeño, stemmed
1 oz Serrano peppers, stemmed
As needed Olive oil
2 Tbsp Southwest Seasoning
2 Tbsp Fresh lime juice
1 Tbsp Chopped cilantro
As needed Salt and pepper
Yuca Fries (6 to 7 portions):
5 lb Yuca (Cassava), uncleaned
Poutine (per order):
10 oz Yuca fries, blanched
As needed Southwest Seasoning
½ cup Shredded Real California Manchego cheese
½ cup Shredded Real California Oaxaca cheese
¾ cup Fire-Grilled Pepper Salsa, warmed to 145°F
½ oz Roasted Anaheim peppers, diced ½ in
½ oz Roasted poblano peppers, diced ½ in
½ oz Roasted red peppers, diced ½ in
3 Tbsp Real California Queso Fresco cheese, broken into pieces
1 Tbsp Chopped cilantro
1 ea Lime crown or half

PER ORDER:

6 to 7 share portions

DIRECTIONS:

For the Southwest Seasoning: Combine the spices until well blended. Cover and store.
For the Salsa: Brush all the vegetables with oil and fire roast them until charred all over. Remove the seeds from the peppers. Coarsely chop the vegetables. Puree them in a food processor until smooth. Stir in the Southwest Seasoning, lime juice, and cilantro. Season to taste.
For the Yuca Fries: Rinse the yuca and cut it into 4-in pieces. Set it cut-side down and carefully trim off the skin. Cut into wedges and remove the fibrous center. Cut the wedges into pieces 3- to 4-in long and ½-in wide. Blanch them in boiling water in batches until almost fork tender, 6 to 7 minutes. Drain and cool for at least 15 minutes before frying.
For the Poutine: Fry the yuca fries at 350 degrees F until crisp and brown. Drain and season well with Southwest Seasoning.
For each order, layer 6 oz of the fries on a platter, topped by half the manchego and Oaxaca cheeses. Build a second layer with the remaining fries, the salsa, manchego, and Oaxaca cheeses. Top with the diced peppers. Bake at 350 degrees F for 4 to 5 minutes, until cheese is bubbling and beginning to brown. Sprinkle with the Ranchero Queso Fresco, cilantro, and 1 tsp Southwest Seasoning. Serve with lime.

Recipe developed by Chef Bob Gallagher, Sr VP, F&B, Romacorp

Browse By This Recipe's Dairy Ingredients:

Cheese, Oaxaca, Queso Fresco, Toma