Bob Gallagher
Chef Consultant

California Cheesy Yucatán Poutine

Recipe courtesy of Chef Bob Gallagher

Sponsor: California Milk Advisory Board

Servings: 6 to 7 share portions

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 degrees 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

Directions

1. For the Southwest Seasoning: Combine the spices until well blended. Cover and store.
2. 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. Purée them in a food processor until smooth. Stir in the Southwest Seasoning, lime juice and cilantro. Season to taste.
3. For the Yuca Fries: Rinse the yuca and cut it into 4-in pieces. Set them 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.
4. For the Poutine: Fry the yuca fries at 350 degrees F until crisp and brown. Drain and season well with Southwest Seasoning.
5. 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 queso fresco, cilantro and 1 tsp Southwest Seasoning. Serve with lime.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams