Sweet Potato and Steak Stack with Mexiqueso sauce

The Mexican flavours in our Cracker Barrel® 4 Cheese Mexiqueso Cheese Sauce make any dish extraordinary. Try this recipe next time you want a little twist to your Mexican repertoire.

  • 11
  • 30
  • 4


  • 1 package Cracker Barrel® Mexiqueso Cheese Sauce – prepared as per package directions
  • tbsp (15 mL) Lactancia (salted or unsalted butter)
  • 1 ½ cup (350 mL) Lactancia milk


  • tbsp (45 mL) olive oil
  • 1 large sweet potato, peeled and thinly sliced into 4 lengthwise planks
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • ¼ cup (60 mL) red onion, sliced
  • 1 large ripe avocado, cut into thick slices
  • 1 8-10 oz. strip-loin steak
  • 1 tsp (5 mL) montreal or tex-mex steak spice
  • ½ lime
  • cilantro sprigs

sea salt and black pepper to taste


  1. Pre-heat oven to 400° F (200° C). Cut sweet potato into 4 length-wise planks. Cut peppers into chunks. Toss sweet potato and peppers in half of the olive oil and season with salt and pepper. Bake in the oven for 25-30 minutes.
  2. Prepare Cracker Barrel® 4 Mexiqueso Cheese Sauce as per package directions, and set aside keeping it warm.
  3. Season steak with spices and lime juice. Grill on barbeque or sauté on pan with remaining olive oil, until desired amount of doneness is achieved. Allows steak to sit for 5 – 10 minutes, then slice into thin strips.
  4. To achieve the stack, divide all elements into four portions. For each stack, start with a sweet potato plank, followed by chunks of peppers, red onion slices, avocado slices, then strips of steak. Ladle on the Cracker Barrel® 4 Mexiqueso Cheese Sauce and garnish with cilantro sprigs.
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