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Ingredientes
- 4 Tbsp. crema fresca (or possibly lowfat sour cream mixed with a little water)
- 1 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 4 c. water
- 2 lb yellow sweet plantains peeled, and cut into 3" pcs
- 8 ounce queso blanco
- 1 1/2 c. corn oil
Direcciones
- In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and chill till ready to serve.
- Bring the water to a boil and lightly salt it. Add in the plantain pcs, and cook till the slices are soft, about 15 min. Drain the plantains, let cold, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Chill the plantanos till completely chilled and rested, about 15 to 20 min.
- Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside till all the dough is used.
- Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
- In a deep saucepot, heat sufficient oil to deep-fry the plantain pkgs.. When the oil reaches 375 degrees, fry the plantains till they are golden all over, about 2 min. Drain the plantains on paper toweling.
- Serve drizzled with the cumin-crema fresca sauce.
- This recipe yields 16 hors d'oeuvres servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 334 | |
| Calories from Fat 264 | 79% |
| Total Fat 29.89g | 37% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.08g | |
| Cholesterol 10mg | 3% |
| Sodium 21mg | 1% |
| Potassium 265mg | 8% |
| Total Carbs 16.24g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.42g | 5% |
| Protein 2.77g | 4% |
