Plantain Chips And Avocado Aji Recipes

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AVOCADO PLANTAIN CUPS



Avocado Plantain Cups image

A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 24 avocado plantain cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for the pan
Kosher salt
3 large green plantains, peeled and sliced 3/4 inch thick (24 pieces)
1 large avocado, diced
1 plum tomato, diced
1/2 orange bell pepper, diced
1/4 small red onion, minced
1 serrano chile pepper, minced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
  • Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
  • Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.

BANANA AVOCADO DIP WITH PLANTAIN CHIPS



Banana Avocado Dip with Plantain Chips image

This is a sweet, smooth dip with healthy fats for your little ones.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1/2 cup dip and 1 1/2 cups chips

Number Of Ingredients 6

4 to 6 cups canola oil
2 green plantains, peeled, thinly sliced
Coarse salt
1 very ripe banana
1 small ripe avocado, peeled and pitted
2 teaspoons freshly squeezed lemon juice

Steps:

  • Place oil in a 3-quart saucepan over medium-high heat. Attach a deep-fry thermometer to side of pan, and heat oil to 380 degrees. Carefully drop plantain slices into oil one at a time. Cook in batches until golden brown. Transfer to paper towels with a slotted spoon; let drain while finishing batches. (Adjust heat to keep temperature constant, if necessary, during cooking.) Sprinkle with salt; set aside.
  • Make dip: Place banana, avocado, and lemon juice in bowl; mash with fork. Season with salt; serve with plantain chips.

PLANTAIN CHIPS WITH JICAMA AND AVOCADO SALSA



Plantain Chips with Jicama and Avocado Salsa image

Explore Latin American flavors at home with this easy recipe for skillet-cooked Plantain Chips with Jicama and Avocado Salsa. Plantain chips offer you an exotic change of pace from normal chips.

Provided by My Food and Family

Categories     Fruit Recipes

Time 25m

Yield 24 servings

Number Of Ingredients 9

1 cup finely chopped jicama
1/2 cup finely chopped red peppers
1 jalapeño pepper, seeded, finely chopped
2 Tbsp. chopped fresh cilantro
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 small avocado, chopped
1 cup oil
2 green plantains, each cut into 12 slices
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine first 5 ingredients in medium bowl; gently stir in avocados.
  • Heat oil in medium skillet on medium heat. Add plantains; cook 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
  • Return plantains, 6 at a time, to skillet; cook 1 min. on each side or until each is golden brown on both sides. Remove from skillet; drain on paper towel-covered plate. Cover to keep warm. Repeat with remaining plantains.
  • Sprinkle plantain chips with cheese. Serve with salsa.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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