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Cuban Plantain Nachos - How to Make Nachos de
Platano
courtesy of the
Cocina Cubana Club - by Oscar & chef Sonia
Martinez
Recipe comments by Oscar of the Cocina Cubana club.
I went to Bahama Breeze, a local restaurant, and they had a very interesting
appetizer. It was like the nachos made with tortillas, but they used plantain
instead, what we Cuban call 'tostones' (this is the twice fried plantain that
comes out like a cracker).
I came home and tried it during last weekend changing some things. First I fried
the plantain, but not in the traditional tostones style, but in what we call 'mariquitas'.
These are wafer thin slices of plantain that are fried until golden.
I layered the bottom of a large metal pie dish. On top I put some left over
chicken breasts, and I covered that with a stir fry to onions, peppers (green,
red and yellow), garlic and spices.
I added some monterey jack cheese (shredded) and put it in the broiler until the
cheese had melted but not too long. It was great and it was a respite from the
traditional nachos.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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