AVOCADO PLANTAIN CUPS
A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 24 avocado plantain cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
- Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
- Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.
TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
- Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
- Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g
STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE
Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.
Provided by maggiecp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
- Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
- Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
- Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
- While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.
Nutrition Facts : Calories 572.9 calories, Carbohydrate 43.8 g, Cholesterol 129.2 mg, Fat 24.4 g, Fiber 2.5 g, Protein 40.7 g, SaturatedFat 11.8 g, Sodium 1355.7 mg, Sugar 3.9 g
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