Mexican Poutine

Crack Shack’s Mexican Poutine: A Flavor Fiesta at Home!

Calling all poutine enthusiasts and Mexican food lovers! Have you ever dreamt of combining the best of both worlds in one incredible dish? Look no further than the legendary Crack Shack’s Mexican Poutine. This iconic dish, hailing from their Costa Mesa, California, location – is an explosion of flavors.

While Crack Shack’s Mexican poutine recipe uses their signature schmaltz fries (made with rendered chicken fat), rest assured, a delicious homemade version is well within reach!

In this post, we’ll break down the key components of this crave-worthy dish, providing you with easy-to-follow recipes for:

• Schmaltz Fries (using frozen fries): A quick and flavorful alternative to making fries from scratch.
• Pico de Gallo: A fresh and vibrant salsa that adds a delightful textural and taste contrast.
• Mexican Chicken: Marinated and grilled to juicy perfection, this is the star protein of the dish.
• Crack Shack’s Famous Cheese Wiz: This creamy, slightly spicy sauce elevates the entire dish to new heights.

And finally, don’t forget to subscribe to my YouTube channel for even more delicious recipe inspirations and behind-the-scenes cooking adventures! Now, let’s dive into the culinary magic!

Mexican Poutine Recipe Base: Schmaltz Fries Made Easy!

Ingredients:

• 1 bag (32 oz) frozen shoestring fries
• 2 tablespoons chicken fat (or vegetable oil)
• Salt, to taste

Instructions:

1. Heat chicken fat (or oil) in a large skillet over medium-high heat.
2. Add frozen fries and cook, stirring occasionally, for 5-7 minutes, or until golden brown and crispy.
3. Drain excess oil on paper towels and season generously with salt.

The Refreshing Contrast: Pico de Gallo

Ingredients:

• 2 Roma tomatoes, diced
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and finely diced (adjust to your spice preference)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine diced tomatoes, red onion, jalapeno, and cilantro.
2. Add fresh lime juice, salt, and pepper to taste. Mix well and set aside.

Protein Powerhouse: Mexican Chicken (Pollo Asado)

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 cup orange juice
• ¼ cup garlic cloves
• ½ cup canola oil
• 1 bunch green onions
• 1 bunch cilantro
• 5 grilled guajillo chiles
• 2½ tsp kosher salt

Instructions:

1. Place grilled chiles in a blender or food processor with the cilantro, charred green onions, orange juice, and garlic cloves. Blend until smooth.
2. 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.
3. Slice the chicken into ¼ inch slices.

Secret Weapon: Crack Shack’s Jalapeno Cheese Wiz Recipe

Ingredients:

• 2 poblano peppers
• 2 jalapenos
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 oz. shredded cheddar cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Pickled jalapeno juice, to taste (optional)

Instructions:

1. Blister the peppers: Place poblanos and jalapenos over an open flame on your stovetop or under your broiler until the skin is charred and blistered.
2. Steam and peel: Transfer the charred peppers to a heat-proof bowl, cover tightly, and let them steam for 10 minutes. This loosens the skin, making it easy to peel off.
3. Clean and blend: Peel the skin off the peppers, remove stems, ribs, and excess seeds. Roughly chop the peppers and add them to a blender or food processor.
4. Make the cheese sauce: In a saucepan, whisk together milk, heavy cream, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture thickens and begins to simmer.
5. Add cheese and peppers: Reduce heat to low and slowly whisk in the shredded cheese until melted and smooth. Add the blended peppers and blend with an immersion blender until combined.
6. For an extra kick of spice, add a splash of pickled jalapeno juice to taste.

Putting it All Together: The Grand Finale

1. Arrange your crispy schmaltz fries on a plate.
2. Top with the diced juicy Mexican chicken.
3. Spoon on a generous amount of the warm Crack Shack Jalapeno Cheese Wiz.
4. Finish with a vibrant dollop of Pico de Gallo for a refreshing touch.
5. Garnish with fresh cilantro leaves for an extra pop of color and flavor.

Dive in and experience the flavor explosion that is the Homemade Mexican Poutine recipe! Feel free to leave a comment below and share your experience recreating this dish at home. Until next time, happy cooking!

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More Spicy Recipes

• Jalapeno Popper Dip
• Strawberry Jalapeno Margarita
• Cilantro Jalapeno Hummus
• Jalapeno Jam
• Smoked Bacon Jalapeno Poppers
• Jalapeno Pimento Cheese Dip

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Crack Shack’s Mexican Poutine

Recipe by Jason Hill – CookingSessions.com

Calling all cheese fry enthusiasts and Mexican food lovers! Have you ever dreamt of combining the best of both worlds in one incredible dish? Look no further than the legendary Crack Shack's Mexican Poutine. To simplify this recipe, you can buy supermarket Pico de Gallo and use rotisserie chicken (or leftover grilled chicken).

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Marinating Time 6 hours hrs

Total Time 7 hours hrs

Course Appetizer

Cuisine Mexican

Servings 10

Ingredients

  

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The Base: Schmaltz Fries

• 32 oz frozen shoestring fries
• 2 tablespoons chicken fat or vegetable oil
• Salt to taste

The Refreshing Contrast: Pico de Gallo

• 2 Roma tomatoes diced
• 1/2 red onion finely diced
• 1 jalapeno pepper seeded and finely diced
• 1/4 cup fresh cilantro chopped
• 1 lime juiced
• Salt and pepper to taste

The Protein Powerhouse: Mexican Chicken

• 1 cup orange juice
• ¼ cup garlic cloves
• ½ cup canola oil
• 1 bunch green onions charred
• 1 bunch cilantro stems removed
• 5 guajillo chiles baked and softened in hot water
• 2½ tsp kosher salt
• 2 pounds boneless skinless chicken thighs

Crack Shack's Cheese Wiz

• 2 poblano peppers
• 2 jalapenos seeded and roughly chopped
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 oz. shredded cheddar cheese
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• Pickled jalapeno juice to taste (optional)

Instructions

 

Schmaltz Fries Instructions:

• Heat chicken fat (or oil) in a large skillet over medium-high heat.
• Add frozen fries and cook, stirring occasionally, for 5-7 minutes, or until golden brown and crispy. Drain excess oil on paper towels and season generously with salt.

Pico de Gallo Instructions:

• In a bowl, combine diced tomatoes, red onion, jalapeno, and cilantro. Add fresh lime juice, salt, and pepper to taste. Mix well and set aside.

Mexican Chicken Instructions:

• Drain the peppers and add them to a blender or food processor along with the cilantro, charred green onions, orange juice, and garlic cloves. Blend the mixture until it becomes smooth.
• Thoroughly coat the chicken thighs in the blended marinade. Marinate the chicken for at least 6 hours, or preferably overnight, in the fridge. Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill it until it reaches an internal temperature of 165°F. Slice the cooked chicken into thin strips, about ¼ inch thick.

Cheese Wiz Instructions:

• Blister the peppers: Place poblanos and jalapenos over an open flame on your stovetop or under your broiler until the skin is charred and blistered.
• Steam and peel: Transfer the charred peppers to a heat-proof bowl, cover tightly, and let them steam for 10 minutes. This loosens the skin, making it easy to peel off.
• Clean and blend: Peel the skin off the peppers, remove stems, ribs, and excess seeds. Roughly chop the peppers and add them to a blender or food processor.
• Make the cheese sauce: In a saucepan, whisk together milk, heavy cream, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture thickens and begins to simmer.
• Add cheese and peppers: Reduce heat to low and slowly whisk in the shredded cheese until melted and smooth. Add the blended peppers and blend with an immersion blender until combined.
• For an extra kick of spice, add a splash of pickled jalapeno juice to taste.

Putting it All Together: The Grand Finale

• Arrange your crispy schmaltz fries on a plate.
• Top with slices of the juicy Mexican chicken.
• Spoon on a generous amount of the warm Crack Shack-inspired Cheese Wiz.
• Finish with a vibrant dollop of Pico de Gallo for a refreshing touch.
• Garnish with fresh cilantro leaves for an extra pop of color and flavor.

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Keyword appetizers, cheese, chicken, chicken thighs, french fries, jalapenos, Mexican recipes, salsa, spicy

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