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Poutine With a Kick

May 16, 2014
photo courtesy Kraft Foodservice

photo courtesy Kraft Foodservice

When friends from the north talk comfort food, poutine was one food that came up. This is a good recipe to use leftover chicken or turkey, or lean rabbit (but we’re biased!).

Bacon, grilled chicken and cheese curds – comfort food indeed. It’s fast food Canadian style. Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be thin enough to easily filter down into the mass of fries and cheese curds.

This probably isn’t the kind of dish you’ll want to serve often. Trying flavors and meals from around the world can be an adventure in itself. Sometimes comfort food just hits the spot!

BBQ Mac ‘n’ Cheese Poutine

  • 1 pack KRAFT Frozen Macaroni & Cheese Dinner, heated
  • ½ cup BULL’S-EYE Original Barbecue Sauce
  • 1 qt. frozen french fried potatoes, fried
  • ½ cup beef gravy, warmed
  • ¾ cup cheese curds
  • ½ each boneless skinless chicken breasts, grilled, diced
  • 1 oz. double-smoked bacon, cooked, chopped

Combine 1 pack macaroni and cheese and 1/2 cup barbecue sauce. Place 1 qt. fries on large plate; top with 1/2 cup gravy, 3/4 cup cheese curds, macaroni mixture, 2 oz. chicken and 1 oz. bacon. Variation Spread fries into single layer onto bottom of parchment-lined sheet pan. Bake in 425ºF standard oven 25 min. or until golden brown, stirring after 15 min.

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