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Roasted Plantains And Poblano Pepper With Guava Sauce
10 min prep time
45 min cook time
8servings
Recipe by
Ronaldo Linares
Source
Chef Ronaldo's Sabores de Cuba
Photo by
Kelly Campbell
How to Make Roasted Plantains And Poblano Pepper With Guava Sauce
10 min prep time
45 min cook time
8servings
1 piece plantain and 1 tablespoon sauce
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 400°F.
- Cut the tips off the plantains. Insert the tip of a paring knife about 1/2 inch into each plantain and run it from top to bottom. Wrap each plantain in a foil sheet. Roast in oven for 30 minutes, then remove from oven and set aside. Leave oven on.
- Wash and dry poblano pepper. Rub avocado oil on the outside of pepper and (carefully) place over a flame or in oven until the outside is charred. Once pepper is charred, place in a bowl and cover until steam loosens the skin. Run pepper under cold water to remove the char, then dice pepper.
- In small saucepan add stock, shallots, garlic, poblano pepper, guava, and bring up to a rolling simmer. Cook until a smooth paste forms, about 5 minutes. Add rice vinegar, salt, and pepper, and whisk well to make sure you don’t have any lumps in the sauce. Reduce heat to low and continue cooking for 2 minutes. Pour sauce in blender and purée until sauce is smooth.
- Remove foil from plantains and cut each into 4 equal quarters. Carefully split open the plantain along the cut. Add 1 tablespoon guava sauce, top with queso fresco, and garnish with cilantro. Enjoy!
Nutrition facts
8 Servings
-
Serving Size
1 piece plantain and 1 tablespoon sauce
- Amount per serving Calories 80
- Total Fat 1g
- Sodium 135mg
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Total Carbohydrate
17g
- Dietary Fiber 2g
- Total Sugars 8g
- Protein 2g
- Potassium 300mg
- Phosphorous 35mg
Ingredients
plantains
2 med
aluminum foil (large enough to wrap plantain)
2
poblano chile pepper (cut into 1/4-inch cubes)
1 med
avocado oil
1 tsp
unsalted chicken stock
3/4 cup
shallots (finely chopped)
1/4 cup
garlic (peeled and finely chopped)
1 clove
guava cubes (1/4-inch cubes)
1/4 cup
rice vinegar
1/4 cup
Kosher Salt
1/2 tsp
black pepper (cracked)
1 tsp
queso fresco (crumbled)
1/2 cup
cilantro (finely chopped)
2 tsp
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