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Robert Gallagher Chef Consultant

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


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


  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

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