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Roasted Plantains And Poblano Pepper With Guava Sauce

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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

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Step-By-Step Instructions:

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Latin American
Holidays & Entertaining
Sauces
Sides
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Nutrition facts

8 Servings



  • Serving Size

    1 piece plantain and 1 tablespoon sauce


  • Amount per serving



    Calories





    80

  • % Daily value*

  • Total Fat
    1g

    1%

    • Saturated Fat
      0g

      0%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    135mg

    6%

  • Total Carbohydrate
    17g

    6%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      8g

  • Protein
    2g

  • Potassium
    300mg
    6%

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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