Plantains with Pepper Jack Cheese
If you have never had plantains, then you’re in for a treat. In this recipe of Tostenes con Queso, I hope to bring to you a delightful little appetizer that you will truly enjoy time and time again.
So let me give you a little bit of history on plantains for those of you that are not familiar with them. Some people confuse plantains with bananas however, they are quite different.
PLANTAINS VS BANANAS
- Plantains are native to India and are a staple food in tropical areas.
- Plantains have less sugar and less moisture than bananas.
- Plantains are longer than bananas and are starchy like potatoes. Bananas are sweet.
- Green plantains have to be cooked.
- Plantains can be green, yellow or black, depending on the stage of ripeness.
- The skin of a plantain is thicker than on a bananas and when plantains are green you must use a knife to cut through it.
- Plantains have to be cooked in order to be eaten.
- Plantains grow all year round so they are easily found in your the produce section of your supermarket.
I adapted this recipe from a recipe I had come across from Tastemade. It caught my attention because of the sauce that tops it. The sauce is very similar to a chimichurri sauce which is made with garlic, onion, olive oil, vinegar, salt, pepper, oregano, red pepper flakes, lemon and parsley. Some chimichurri sauces are made with cilantro and or mint. This one here is made with garlic, parsley, cilantro, jalapeño (I used a serrano pepper for more heat) vinegar, olive oil, salt and pepper.
A delicious factor to this little appetizer is the pepper jack cheese. It melts perfectly and with the plantain and sauce, compliments it quite well.
I hope you enjoy this little appetizer as much as I do! A little plantain gem with a Mexican twist and a little heat! The serrano pepper!
Here’s to Tostones con Queso! ?
Cut into 6 pieces or one inch pieces
Fry on both sides until golden brown
Using a tostonera or a bowl press down on semi cooked plantain to flatten.
To look like this and then re-fry.
Tostones con Queso
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Meal type||Appetizer, Snack|
|Misc||Child Friendly, Serve Hot|
- 2 green plantains (peeled and cut into 12 one- inch pieces)
- 8 Slices pepper jack cheese
- salt (to sprinkle over plantains after cooked)
- vegetable oil
- 1/3 cup fresh cilantro (finely chopped)
- 1/4 cup parsley (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 jalapeño or serrano (finely chopped, can leave seeds and membrane for extra heat)
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- salt and pepper (to taste)
|Chop cilantro, parsley, garlic and jalapeño. In a bowl mix well all ingredients with olive oil and red wine vinegar. Add salt and pepper to taste. Set aside.|
|Peel plantains and cut into 12 one-inch pieces. Add 1 inch vegetable oil to a skillet over medium heat. Heat oil for 2 minutes. Add plantain pieces and cook until slightly brown on both sides. Drain on paper towels.|
|Flatten pieces with a tostonera or simply a greased bowl. Return to skillet and fry until golden brown. Drain on paper towels again.|
|Take one plantain and top with one slice of cheese (fold cheese if necessary) add another plantain, top with cheese again and add another piece of plantain. Heat through on both sides on non stick pan or place in microwave for a few seconds until cheese melts. Do this with all plantain pieces. Top with sauce. Serve immediately.|