Roasted Sweet Plantain With Poblano Guava Sauce - plantains

Method

• Pre-heat oven to 400 degrees.
• Cut of the ends (tips) of the plantain, insert the tip of a paring knife and run it from top to bottom about 1/2 inch in.
• Wrap the plantains in foil.
• Place in oven for 20 minutes.
• Wash poblano pepper, rub a little bit of oil on the outside and place on flame or in oven if you have an electric top until the outside is charred.
• Once the pepper is done, place in a bowl and cover so steam can loosen the skin, then run under cold water to remove the char and dice.
• In a small saucepan add stock, shallots, garlic, poblano pepper, guava and bring up to a rolling simmer.
• Cook until the paste is smooth.
• At this point add rice vinegar, salt and pepper and whisk well to make sure you do not have any lumps in the sauce.
• Turn to low temperature for two minutes.
• Pour the sauce in food processor or blender and blend until the sauce is smooth.
• Once the plantains are done, remove the foil and cut into four equal pieces.
• Carefully split open the plantain where you made the cut to place filling.
• Add guava sauce and queso blanco and garnish with cilantro.
• Enjoy!