Recipe and photo courtesy of California Milk Advisory Board
Makes 6 to 7 share portions
The Southwest Seasoning:
Makes 1 cup + 1 tablespoon
3 T. granulated garlic
3 T. dried Mexican oregano
3 T. onion powder
3 T. smoked paprika
2 T. lemon pepper
1 T. ground cumin
1 ½ t. ancho chile powder
1 ½ t. Cayenne pepper
Combine the spices until well blended. Cover and store.
The Fire-Grilled Pepper Salsa:
Makes 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
Olive oil, as needed
2 T. Southwest Seasoning
2 T. fresh lime juice
1 T. chopped cilantro
As needed salt and pepper
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.
The Yuca Fries:
5 lbs. Yuca (Cassava), uncleaned
Rinse the yuca and cut it into 4-inch 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-inch long and ½-inch 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.
The Poutine (per order):
10 oz yuca fries, blanched
Southwest Seasoning, as needed
½ c. shredded Real California Manchego cheese
½ c. shredded Real California Oaxaca cheese
¾ c. 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 T. Real California Queso Fresco cheese, broken into pieces
1 T. chopped cilantro
1 ea. lime crown or half
Fry the yuca fries at 350°F until crisp and brown. Drain and season well with Southwest Seasoning.
To plate each order: Layer 6 ounces 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°F for 4 to 5 minutes, until cheese is bubbling and beginning to brown. Sprinkle with the Ranchero Queso Fresco, cilantro, and 1 teaspoon of Southwest Seasoning. Serve with lime.
*Recipe developed by Chef Bob Gallagher, Sr VP, F&B, Romacorp