If you want to expand your horizons with Mexican flavors, this is a good dish to try. Green plantains have a starchy, almost potato-like consistency when cooked. Queso fresco is a nonmelting Mexican cheese that can be pan-fried or grilled. If you can’t find queso fresco, substitute feta cheese.
- 2 green plantains, peeled and cut into 1/4-inch-thick slices
- 1/2 tsp. chili powder
- 1 Tbs. olive oil, plus more for brushing grill
- 2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
- 1/2 cup fresh-packed salsa
- 2 Tbs. chopped cilantro, optional
- 2 1/2 tsp. lime juice, divided
- 2 cups torn romaine lettuce or baby mesclun greens
1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate.
2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear.
3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice.
4. Arrange greens on one side of each serving plate; drizzle with remaining 2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).
- Calories: 347
- Carbohydrate Content: 65 g
- Cholesterol Content: 9 mg
- Fat Content: 10 g
- Fiber Content: 6 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 204 mg
- Sugar Content: 30 g