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).
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.