Sweet Potato Poutine with Chorizo and Queso Blanco
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 2 sweet potatoes
- Cornstarch
- 2 links Chorizo sausage
For the Queso Blanco:
- 1 can Mexican green chiles
- 1 can pickled jalapeños
- 1 lb Shredded white American cheese
- 1 1/2 tsp (7.4 ml) cumin
- 1 tbsp (14.8ml) butter
- 1 cup (240ml) whole milk
- 1 tbsp (14.8ml) butter
- Cornstarch
- 1 (12 oz) can evaporated milk
- 2 green onions, sliced
Method:
Slice the sweet potatoes into fries and blanch for 9 minutes in 300 F (149 C) oil. Remove from oil, let cool, and set aside until ready to fry.
Make a slurry with milk and cornstarch.
In a pan, add butter and sauté onion and cumin over medium heat until softened. Add chilies, jalapeños, evaporated milk, and milk and cornstarch slurry and bring to a simmer. Whisk in cheese until melted.
Remove chorizo from the casings and cook in a pan.
Turn the oil back up to 350 F (177 C). toss fries in cornstarch and fry sweet potatoes until crispy.
Top with chorizo and queso cheese and garnish with diced green onion.