Fiery Jack Poutine

If you haven’t tried poutine, a Canadian French dish of French fries topped with cheese curds and gravy, you’re missing out some classic comfort food. Whether you’re already in the know or have yet to try poutine, you’ll want to make our poutine with cheese recipe below. This version tops sweet potato fries with a palate-pleasing, thick gravy and Cabot Pepper Jack cheese and sliced jalapeno peppers add a nice, fiery kick. Finish with a sprinkle of diced red bell peppers and chopped fresh cilantro and you have one scrumptious and beautiful dish.

Ingredients

• 14 cup Cabot Unsalted Butter
• 1/4 cup King Arthur All-Purpose Flour
• 1 cup chicken broth
• 1 cup beef broth
• 1 teaspoon rice vinegar
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 package frozen sweet potato waffle fries, baked according to directions on package
• 8 ounces Cabot Pepper Jack, cut into small cubes
• Diced bell peppers, sliced jalapeños and cilantro for garnish

Instructions

1. Position rack in upper third of oven and preheat broiler.
2. Melt butter over medium heat in a medium saucepan. Add flour and whisk for 1 to 2 minutes until the mixture smells slightly nutty.
3. Pour the chicken and beef broths slowly into the flour mixture, whisking constantly, until smooth. Continue to whisk for 3 to 5 minutes until thickened. Add the rice vinegar, Worcestershire sauce, salt and pepper and whisk to combine.
4. Place the baked waffle fries in an oven proof skillet or baking dish and top with the gravy and cubed Pepper Jack cheese.
5. Broil for 1 to 2 minutes or until the cheese is melted.
6. Top with bell peppers, jalapeños and cilantro.

Notes

Bacon Cheddar Poutine: Top tater tots with gravy and cubed Cabot Smoky Bacon Cheddar. Broil and top with chopped scallions and bacon.

Seriously Sharp “Classic” Poutine: Top steak fries with gravy, cubed Cabot Seriously Sharp.

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative