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Categories:Viewed: 56 - Published at: 2 months ago
Ingredients
- 2 ripe plantains
- 1 poblano pepper, diced
- 1/4 cup guava, cubed
- 2/3 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup rice vinegar
- 1/2 cup shallot, diced
- 1 garlic clove, diced
- 1/2 cup queso blanco (white cheese)
- cilantro, to garnish
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!