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CA Cheesy Yucatan Poutine



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
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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. Puree 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 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.

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 Ranchero Queso Fresco, cilantro, and 1 tsp Southwest Seasoning. Serve with lime.

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

Per Order:

6 to 7 share portions