Crispy yuca and Oaxaca cheese sunbursts with roasted pineapple mild chili cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and brush it with a little of the olive oil.

2. 2

   Place the yuca in a pot with enough water and add half of the salt. Cook for 18 to 20 minutes, until very tender. Drain well, remove any tough inner fiber, and mash the yuca in a large bowl until it becomes a thick purée.

3. 3

   Add the shredded Oaxaca cheese, cornstarch, beaten egg, 2 tablespoons of the chopped chives, garlic powder, the remaining salt, and black pepper to the bowl with the yuca. Mix until a uniform, shapeable dough forms.

4. 4

   With lightly damp hands, form 8 mounds and place them on the baking sheet. Gently press each one with a fork to create wavy sunburst-like edges. Brush the tops with the remaining olive oil.

5. 5

   Bake the yuca sunbursts for 22 to 25 minutes at 220 °C / 425 °F, turning them halfway through, until golden around the edges and crisp on the outside.

6. 6

   Meanwhile, place the pineapple on a small tray or ovenproof skillet and roast for 10 minutes in the same oven at 220 °C / 425 °F, until lightly caramelized.

7. 7

   Transfer the roasted pineapple to a blender or food processor. Add the Greek yogurt, lime juice, honey, ground ancho chile or sweet paprika, lime zest, and the remaining tablespoon of chives. Blend until smooth and creamy. Taste and adjust salt if desired.

8. 8

   Serve the crispy yuca sunbursts hot or warm with the roasted pineapple mild chili cream for dipping.