I love plantains! My friend Laura makes the best fried plantains: they are so good, she always makes sure each person gets the exact amount so there will be no fighting over the last piece! Alas, Laura lives in CA and I don't get to see her often enough.
Thus, I'm left making my own plantains. I've fried them in the past and even made Puerto Rican Lasagna with plantains, but this time I decided to bake them for a healthier version.
What to do with Plantains? Baked Plantains with Avocado Dip Recipe
Ingredients
olive oil
2 super ripe plantains, peeled, sliced into 1/2" rounds
salt
chipotle chile pepper
for the avocado dip
1 avocado, flesh removed
2 tablespoons Meyer lemon juice
1 tablespoon olive oil
1-2 tablespoons water
1/2 garlic clove, chopped
2 tablespoons chopped parsley
salt to taste
topping
queso blanco, shredded
cilantro, chopped
Directions
1. Preheat the oven to 400F.
2. Brush a cookie sheet with olive oil. Place plantains on the cookie sheet and season with salt and chipotle chile.
3. Bake plantains for 20 minutes, then turn, season and bake for 5 more minutes.
4. Puree the ingredients for the dip.
5. Serve baked plantains topped with queso blanco and cilantro with a side of avocado dip.
These baked plantains were awesome! I do recommend you eat them immediately because they get soggy as they sit around. These could be a fun appetizer or a side dish. You can also melt the cheese on plantains and then top with fresh cilantro.
Have you cooked with plantains? What did you make?
4 comments:
I've never cooked them before, but I've had them, and I think I would love your version. The avocado dip sounds wonderful.
It was originally a dressing for my lobster tail salad, but it worked great as a dip too!
Perfect for Superbowl Sunday!
Fried plantains are definitely my favorite. Also, mofongo with pork *drooling as I type*
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