Platanos Horneados Con Crema Y Queso Baked Banana With Crema And Cheese Recipes

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FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO



Fried Plantains with Cheese: Plantanos Fritos con Queso image

Provided by Aarón Sánchez

Categories     appetizer

Time 1h30m

Yield 16 hors d'oeuvres servings

Number Of Ingredients 7

4 tablespoons crema fresca or sour cream, mixed with a little water
1 teaspoon ground cumin
Salt and freshly ground black pepper
4 cups water
2 pounds yellow sweet plantains, peeled and cut into 3-inch pieces
8 ounces queso blanco
1 1/2 cups corn oil

Steps:

  • In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve.
  • Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes.
  • Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used.
  • Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
  • In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling.
  • Serve drizzled with the cumin-crema fresca sauce.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)



Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) image

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Provided by Ainé

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 4

Number Of Ingredients 8

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
  • Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
  • Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
  • Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
  • Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g

PLATANOS ASADOS CON QUESO - BAKED RIPE PLANTAINS WITH CHEESE



Platanos Asados Con Queso - Baked Ripe Plantains With Cheese image

These look DELICIOUS! From: http://laylita.com/recipes/2008/12/03/platanos-asados-con-queso-or-baked-ripe-plantains-with-cheese/

Provided by ThatSouthernBelle

Categories     Tropical Fruits

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

6 ripe plantains, whole
1 -2 tablespoon melted butter or 1 -2 tablespoon oil, use as little as you want
6 thick slices mozzarella cheese
aji criollo salsa or hot sauce

Steps:

  • Pre-heat oven to 400 F.
  • Peel the plantains, place them on a baking sheet and rub them with butter or oil.
  • Bake the plantains for 30 minutes, then turn each one and bake for another 15-20 minutes or until golden on both sides.
  • Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with the cheese slices.
  • In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.

Nutrition Facts : Calories 235.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 5.1, Sodium 20.8, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.4

MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE



Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese image

Make and share this Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese recipe from Food.com.

Provided by Julesong

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 fresh poblano chiles (about 3/4 lb)
2 tablespoons unsalted butter
1 teaspoon vegetable oil
1 cup white onion, strips
1/2 teaspoon salt
1/2 fresh serrano chili, minced, including seeds (seeds can be optional, if you prefer)
3 garlic cloves, minced
1 teaspoon minced fresh oregano or 1/2 teaspoon dried Mexican oregano
6 ounces cavatappi pasta or 6 ounces penne pasta
2/3 cup Mexican crema or 2/3 cup creme fraiche
4 ounces queso fresco or 4 ounces mild feta, crumbled

Steps:

  • First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
  • Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
  • Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
  • Cut roasted poblanos into 1/4-inch thick strips; set aside.
  • In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
  • While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
  • To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
  • Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
  • Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
  • Pour onto platter and serve immediately.
  • Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.

Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 4, Cholesterol 15.3, Sodium 298.5, Carbohydrate 41.3, Fiber 2.9, Sugar 4.8, Protein 7.1

PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)



Plátanos Horneados con Crema y Queso (Baked Banana With Crema and Cheese) image

This recipe for baked plantains shines for its simplicity. This is also a great dish to make on the grill. Place the unpeeled bananas on the cooler side of the grill.

Provided by Enrique Olvera

Categories     Dessert     Plantain     Banana     Quick & Easy     cookbooks

Number Of Ingredients 3

6 heirloom bananas or small plantains, ripe but not black, unpeeled
1 cup (230 g) crema or crème fraîche
1 cup (120 g) crumbled queso fresco

Steps:

  • Preheat the oven to 400°F.
  • Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.

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