Grilled Ripe Plaintains - Platanos Maduros Asados
Serves 12 as accompaniment or appetizer
When the Spaniards brought plantains and bananas to the New World , the plant reproduced so fast that early historians of Native American civilizations mistakenly thought the plant had originated there. Plantains, both green and ripe, are enjoyed everywhere in Latin America . This dish is a healthier adaptation of maduros, a favorite ripe plantain recipe.
6 Very ripe plantains (they must be soft and almost black)
2 Tbs olive oil
½ lb of frying white cheese, sliced in 6 (Queso de Freir)
- Pre-heat the oven at 400F degrees for 15 minutes.
- Peel the plantains, place them on an oven-proof tray covered with parchment paper. Brush the plantains well with the olive oil.
- Bake in the oven for 30 minutes. Turn the plantains over and cook for 20 more minutes.
- Remove the plantains from the oven and cut a ½ inch-deep horizontal line over each. Place a slice of cheese in each.
- Let the cheese melt and serve.
Plantain Chips - Chifles
Serves 16
8 Green plantains
1 Cup of corn or vegetable oil
Salt to taste
- Place the oil in a deep pot and heat for at least 15 minutes.
- Peel the plantains and cut into paper thin slices.
- Fry the plantains in batches. Place the cooked plantains on a plate covered with paper towels. Sprinkle with salt.
