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Ingredientes
- 2 x Poblano chiles with stems, blistered, peeled
- 1/4 c. Peanut oil for frying
- 2 x Ripe maduro (black) plantains, peeled, 1/2" slice
- 2 Tbsp. Butter Salt and black pepper to taste
Direcciones
- Carefully cut the poblanos (and stems) in half lengthwise and set aside.
- Heat the peanut oil in a large skillet and carefully place the plantain slices into the warm oil. Saute/fry over medium-high heat till very dark golden brown, about 2 to 3 min per side. Turn them over and saute/fry till brown. Remove the plantains from the skillet and drain on paper towels.
- Heat the oven to 350 degree. Place the plantains in a bowl and mash with a fork. Fold in the butter, salt and pepper. Carefully pack the mashed plantains into the poblano chile halves with a spoon. Transfer the chiles onto a baking sheet and place in the oven for about 10 min or possibly till they are heated through. These rellenos may be made ahead and stored in the refrigerator under plastic wrap. Allow additional time for rewarming them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 153 | 100% |
| Total Fat 17.31g | 22% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 39mg | 2% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.04g | 0% |
