Roasted Plantains and Poblano Pepper with Guava Sauce

Roasted Plantains and Poblano Pepper with Guava Sauce are the perfect side to bright out at your next get together. Freshly roasted plantains are paired with blistered poblano and a sweet and savory guava sauce creating a tropical taste sensation you can't resist.


Ingredients
2
ripe plantains, whole
1
teaspoon
avocado oil
1
poblano pepper
3/4
cup
unsalted chicken stock
1/4
cup
shallots, finely chopped
1
clove
garlic, finely chopped
1/4
cup
guava pasta, cut into 1/4-inch cubes
1/4
cup
rice vinegar
1/2
teaspoon
kosher salt
1
teaspoon
black pepper
1/2
cup
Queso fresco
2
tablespoons
cilantro, finely chopped
Directions
Preheat oven to 400°F.
Cut ½-inch off ends of plantain peels, slightly exposing plantain underneath. Insert tip of paring knife ½ inch into plantains and slit top to bottom, leaving peel in tact. Wrap plantains individually in 6 inch foil sheets. Place on baking sheet. Bake 30 minutes. Remove from oven, place plantains on plate, and set aside. Leave oven on.
Rub avocado oil on pepper, place on baking sheet. Bake 7 minutes or until skin chars. Remove from oven, place in bowl, and cover with plastic wrap 2 minutes or until steam loosens skin. Remove pepper from bowl, run under cold water, and rub lightly with fingers to remove charred skin. Dice pepper flesh into ¼ -inch pieces.
In small saucepan add chicken stock, shallots, garlic, poblano pepper, and guava paste, and bring to rolling simmer. Cook 5 minutes or until paste forms. Add rice vinegar, salt, and pepper. Reduce heat to low and cook 2 minutes, whisking continuously. Pour sauce in blender and purée until smooth.
Remove plantains from foil and cut each into quarters. Open plantains along slit without cutting in half. Divide quarters onto 8 plates, top each with 1 tablespoon sauce. Garnish with queso fresco and cilantro.
Reprinted With Permission From Chef Ronaldo's Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine

The base number of servings for this recipe is 8
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