Issue 006: Pollo Tropical WHO?

Hey Q-Crew!

If you don’t live in Florida then you may not know the greatness of Pollo Tropical. It’s a local fast food chain specializing in Cuban cuisine. A few years ago they dropped an item that I LOVED and was devastated to find discontinued this year. So I got in the kitchen. We’re making Cheesy Yuca Bites and Cilantro Garlic Dipping Sauce!

This month’s theme is Tek A Bite! Sometimes you don’t want a huge meal, or you need a cute and handy appetizer to wow guests at your next shindig. Well never fear, YGQ is here! Every issue this month is a hearty nibble and something saucy to dip it in.

Cheesy Yuca Bites

Prep time: 45 minutes

Cook time: 50 minutes

Servings: 5

Ingredients:

  • 3 lbs frozen yuca
  • 4 tbsp butter melted
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 1 tbsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 lb low moisture mozzarella cut into small cubes
  • 1 cup shredded cheddar

Step 1: Boil the yuca until fork tender.

Step 2: Remove and discard any stems.

Step 3: Add the melted butter and mash the yuca thoroughly. You may need to mash in smaller batches. Try to get it as smooth as possible.

Step 4: Add the panade to the mixing bowl.

Step 5: Mix gently until well combined. You want to be gentle because overworking the meat will make it tough.

Step 6: Form into balls and place in a greased foil pan or baking dish. (Pro-tip: Coat your fingers with a little olive oil as you roll. That will stop the meat from sticking to your hands.)

Step 7: Bake at 400° for 15 minutes

Step 8: Serve hot with cilantro garlic dipping sauce or freeze for a delicious snack later!

Cilantro Garlic Dipping Sauce

Prep time: 10 minutes

Cook time: 0 minutes

Servings: 4+

Ingredients:

  • 8 oz sour cream
  • 6 cloves roasted garlic
  • 1 tsp dried minced onion
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 lime juice and zest
  • 1 bunch cilantro
  • 4 culantro leaves
  • 1 scallion, roots removed
  • 1 tbsp olive oil

Step 1: Add all of the ingredients to a blender or food processor

Step 2: Blend until completely smooth

Step 3: Refrigerate for an hour before serving so the flavors can come together and deepen.

Step 4: Serve chilled and store in the fridge in an airtight container for up to 3 weeks.

Coming to Ko-fi This Week

Shrimp al Pastor Empanadas! Sweet, savory, a lil spicy, tender, crunchy, these empanadas have it all!

Which fast food recipe should I try next? Don’t worry, I’ve got another fave planned for this month 😉

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Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook