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Cuban Plantain Nachos - How to Make Nachos de Platano

courtesy of the Cocina Cubana Club - by Oscar & chef Sonia Martinez


Recipe comments by Oscar of the Cocina Cubana club.

I went to Bahama Breeze, a local restaurant, and they had a very interesting appetizer. It was like the nachos made with tortillas, but they used plantain instead, what we Cuban call 'tostones' (this is the twice fried plantain that comes out like a cracker).

I came home and tried it during last weekend changing some things. First I fried the plantain, but not in the traditional tostones style, but in what we call 'mariquitas'. These are wafer thin slices of plantain that are fried until golden.

I layered the bottom of a large metal pie dish. On top I put some left over chicken breasts, and I covered that with a stir fry to onions, peppers (green, red and yellow), garlic and spices.

I added some monterey jack cheese (shredded) and put it in the broiler until the cheese had melted but not too long. It was great and it was a respite from the traditional nachos.




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