Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Avocado Plantain Cups
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 24 avocado plantain cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 46
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 108 mg
A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 24 avocado plantain cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 46
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 108 mg
Ingredients
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Directions
- Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
- Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
- Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.
