North Meets South Poutine

Instructions

Worthy of 2nd Place in the 505 Day 2021 Recipe Contest, this dish brings the Southwest to your not-so-average Montreal poutine. Who knew you could make a combination of French fries, cheese, and gravy even better?!?

1. To prepare the gravy: In a small bowl, dissolve cornstarch in the water and set aside.
2. In a medium saucepan, melt the butter. Add the flour and stir regularly, for about 6 minutes, until the mixture turns a dark golden brown.
3. Add the beef and chicken broth and bring to a boil, while stirring with a whisk. Stir in half of the cornstarch mixture and simmer for a minute or so. Continue to add the remaining cornstarch mixture until you get the desired consistency. Stir in the 505SW™️ Green Chile and season with pepper.
4. For the deep-fried fries: Cut the potatoes into 1/2-inch thick sticks, place into a large bowl, and cover with cold water. Stir in the baking soda. Allow them to soak for one hour. When ready to cook, heat your oil in your deep fryer or large cooking pot to 300° F.
5. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
6. Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and spread out on a wire rack. Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
7. To prepare poutine: Add your fries to a large plate. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
8. Add the Oaxaca cheese and toss with the hot fries and gravy. Top with the 505SW™️ Green Chile along with freshly ground pepper. Serve and enjoy!