December 12, 2012

Roasted Sweet Plantains with Roasted Poblano Pepper Guava Sauce and Crumbled Queso Blanco

By Chef Ronaldo Linares

Makes 2 to 4 appetizer servings

2 ripe plantains

1 poblano pepper (diced)

¼ cup cubed guava

2/3 cup stock

1 tsp. salt

1 tsp. pepper

¼ cup rice vinegar

½ shallot (diced)

1 clove of garlic (diced)

½ cup queso blanco (white cheese)

2 large sheets of foil

Pre-heat oven to 400’ Cut of the ends (tips) of the plantain, insert the tip of a paring knife and run it from top to bottom about ½ inch in. Wrap 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 pepper is done place in bowl and cover so steam could loosen the skin, then run under cold water to remove the char and dice.

In small saucepan add stock, shallots, garlic, poblano pepper, guava, and bring up to a rolling simmer, cook till paste is smooth. At this point add rice vinegar, salt, and pepper and whisk well to make sure you don’t have any lumps in the sauce.  Turn to low temp for 2 minutes. Pour sauce in food processor or blender, blend till sauce is smooth.

Once the plantains are done, remove foil and cut into four equal pieces. Carefully split open the plantain where you made the cut to place filling.  Add guava sauce, queso blanco, and garnish with cilantro. Enjoy!!!

December 12, 2012