Best Mexican Poutine Recipes

MEXICAN POUTINE WITH SMOKED CHEDDAR CHILE QUESO

Steps:

• Preheat oven to the temperature dictated by the package direction for the French fries.
• While oven is heating: in a medium saucepan, add all the ingredients for the queso and heat, stirring very often so as not to scorch on the bottom, over medium heat until cheese is melted. Set aside.
• At the same time, cook the chorizo in a large skillet breaking up into small pieces as it cooks. Drain fat.
• Cook French fries according to package directions.
• In a bowl, combine the chorizo and Huevos Ranchero Sauce.
• To assemble: layer French fries, chorizo-sauce mixture, queso, jalapeno, cilantro, queso fresco, and green onion.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

CHEF RICHARD BLAIS' GAME DAY POUTINE IS FOOTBALL SNACK GOALS

Steps:

• French Fries Scrub the potatoes clean and begin cutting each one into thick-cut fries. Rinse the cut potatoes in cold water to remove the starch and repeat 2-3 times until water is clear and not cloudy from starch. Keep the cut fries covered in water and place in the fridge to rest overnight. Resting the potatoes overnight further allows the remaining sugar and starch to set on outside the potato, which will allow your fries to be golden brown and crispy! Drain off water and air dry the fries when you are ready to cook. Make sure they are nice and dry as oil and water are not friends! Place oil in a cast iron pan and heat until the oil is 350 degrees. Working in batches to avoid overcrowding, slowly drop potatoes into oil, and make sure to keep a consistent temperature over 325-355 for duration of cooking. Cook each batch of fries until they are crispy and brown, about 3-6 minutes. Toss the finished fries in a large bowl with the schmaltz and salt and pepper until the fries are coated Cheese Wiz Blister the peppers over a flame until the outside is uniformly charred. Place the charred peppers in a container with a fitted lid so the peppers will steam and the skin will be easier to peel off. After about 10 minutes remove the peppers and clean them by removing the stems, skin, ribs and excess seeds. Place the cleaned peppers in a food processor or blender, add the pickled jalapenos and blend thoroughly. In a large pot, bring the milk and cream to a simmer over medium heat whisking frequently to avoid scorching the bottom, once the mixture starts to reduce, lower heat. Whisk the cheese mixture into the milk little by little, stirring constantly, and remove the pot from the heat once the cheese has begun melting. Add salt, blended pepper mixture and pickled jalapeno juice to the cheese sauce and blend thoroughly with an immersion blender. Pico de Gallo Begin by removing the seeds and ribs from the tomatoes and chop the cored tomatoes into a small dice. Place the chopped tomatoes in a medium sized bowl and set aside. Clean the fresh jalapeno by removing excess seeds and ribs and chop into a small dice. Add the chopped jalapeno to the bowl with the tomatoes. Finely chop the cilantro and add it to the bowl with the tomatoes and jalapenos. Mince the pickled jalapenos and add them to the bowl, season with salt and pepper to taste and mix thoroughly. Pollo Asado Heat a grill and place green onions on grill grate to char, once charred remove and set aside. Place the guajillo peppers on a sheet tray in a 350 degree oven and toast until just fragrant, about two minutes. Once the peppers are toasted, submerge them in hot water until they are soft, about 10 minutes. While the peppers are steeping, remove all excess stems from the cilantro and set the cilantro leaves aside. When the peppers have softened, drain them and place in a blender or food processor with the cilantro, charred green onions, orange juice, and garlic cloves. Blend until smooth. Evenly coat the chicken thighs in the blended mixture and marinate for at least 6 hours or overnight. Remove chicken from the marinade grill over medium to high until the chicken has reached an internal temperature of 165 degrees. Slice the chicken into nice long ¼ in slices. The Crack Shack Mexican Poutine Assembly Place the crispy French fries on a plate and evenly drizzle the warm jalapeno cheese wiz on top. Top with grilled chicken and pico de gallo, garnish with additional fresh cilantro. Enjoy!

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.