Plantainbeancheesetorte Recipes

SWEET PLANTAINS

Sweet Plantains image

Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.

Provided by nsomniak6

Categories Tropical Fruits

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 ripe black plantains
5 tablespoons unsalted butter, divided
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
2 tablespoons brown sugar

Steps:

To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3

SAUTEED BUTTERRUM PLANTAINS

Sauteed Butterrum Plantains image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup unsalted butter
3 large, ripe plantains, peeled and sliced 1 inch thick on the diagonal
3/4 cup dark brown sugar, tightly packed
6 tablespoons unsalted butter
3 tablespoons heavy cream
2 tablespoons dark rum

Steps:

In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.
Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.

PLANTAIN CHIPS

Plantain Chips image

Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Number Of Ingredients 3

Ingredients

2 plantains, peeled
Vegetable oil, for frying
Coarse salt

Steps:

Using a vegetable peeler, slice plantains into very thin 1/16-inch-thick strips.
Fill a large skillet 2 inches high with vegetable oil. Heat oil over medium-high heat until it reaches 340 degrees on a deep-fry thermometer.
Add plantain slices to hot oil and cook, turning once, until golden, about 1 minute. Transfer to a paper towel-lined plate to drain. Sprinkle with salt and serve immediately.

PLANTAIN-BEAN-CHEESE TORTE

Plantain-Bean-Cheese Torte image

Make and share this Plantain-Bean-Cheese Torte recipe from Food.com.

Provided by Mexi-Rosie

Categories Fruit

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 ripe plantains (not overripe)
2 eggs
3/4 cup flour
1/2 teaspoon baking soda (bicarbonate)
2 cups refried beans
1 lb sliced mexican queso fresco (fresh cheese)
salt

Steps:

Peel plantains and cut lengthwise in half.
With tip of a spoon scrape off the seed section and smash the pulp till pureed.
Add eggs, flour, bicarbonate and salt.
Mix and knead a bit until you have a compact dough Place half of this dough on bottom of pre-greased baking dish.
Over that a layer of beans, then a layer of cheese, another of beans, and finish with the remaining plantain dough on top.
Steam cook it from 30 to 40 minutes or until torte feels firm to the touch.
Unmold and slice at serving time.

Nutrition Facts : Calories 338.5, Fat 4.3, SaturatedFat 1.4, Cholesterol 93, Sodium 731.2, Carbohydrate 64.8, Fiber 8.8, Sugar 14.1, Protein 13.2

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