Plantain Nachos

by Erica Dinho on November 2, 2013

Plantain Nachos

Sometimes while lying in bed at night, just about asleep, a recipe comes to me, like these Plantain Nachos. If you have been reading this blog for a while, you probably know that I am in love with plantains!

Plantain Nachos

Today, I am putting a twist on Nachos, one of my favorite appetizers, with these Plantain Nachos. I combined two of my favorite dishes, nachos and green plantain chips (platanitos).

The combination of crunchy plantain chips topped with cheese, jalapeños, tomato, and olives, served with creamy guacamole on the side is incredible! Throw on shredded chicken, pulled pork or ground beef and you’ve got yourself a whole meal!

Have I convinced you yet?

Plantain Nachos

Buen provecho!



(4 to 6 servings)

  • Plantain chips  made from 5 green plantains. (See recipe here)
  • 1/2 pound cheddar cheese, shredded
  • 1/2 pound Monterey jack cheese, shredded
  • 1/4 cup white onions, finely chopped
  • 1/4 cup jalapeño slices
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced black olives
  • 1/4 fresh cilantro, chopped

Guacamole for serving

Plantain Nachos

Plantain Nachos


  1. To assemble the nachos: Place a single layer of plantain chips on the bottom of an oven safe tray. Sprinkle some of the cheddar and Monterey jack cheese on top. Place diced onion and jalapeño slices on top of the cheese. Repeat with the remaining plantain chips, cheese, jalapeños and onions to create 3 more layers, making each layer slightly narrower than the previous one.
  2. reheat the oven to 350°F. Bake in oven for 10 minutes, or until cheese is melted. Remove from the oven and sprinkle diced tomatoes, olives and cilantro on top. Serve with guacamole on the side.
  3. Plantain Nachos

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{ 10 comments… read them below or add one }

1 Alan Bowman November 3, 2013 at 11:15 AM

Oh to be able to get that many decent green plantains here in Spain. They appear rarely but often are too ripe but not quite ripe enough for frying as a dessert, however a few days takes care of that but one can’t go backwards and make them less ripe for a savoury dish. Weather is cooling down with more days in the 13-16°C (that’s 55-61°F) bracket so it will soon be time for warming soups, such as carrot and coriander or pumpkin, or leek and potato. If we could only get papas criollas, we could even make some almost authentic ajiacco bogotano – wonderful for a chilly day.


2 Belinda @zomppa November 3, 2013 at 8:54 PM

What a nice twist on the loaded nachos….


3 Angie@Angie's Recipes November 4, 2013 at 3:59 AM

Don’t see plantains here…I really would love to try those nachos.


4 rebecca November 4, 2013 at 10:19 AM

fun way to use plantains


5 Ivy November 4, 2013 at 10:45 AM

Plantains are no easy to find but it really sounds delicious. I wonder if these can be made with unripe bananas? Sorry if this is a silly question but have never tasted plantains so I don’t know if it tastes like banana.


6 Meagan November 4, 2013 at 12:23 PM

These nachos are gorgeous. Gorgeous! Love serving them with guacamole…


7 Evelyne@cheapethniceatz November 4, 2013 at 1:50 PM

Great idea! I have had plantain as chips but using them for a nacho plate is genius. Looks delicious!


8 Chris November 4, 2013 at 5:11 PM

I have seen nachos many ways – tortilla chips, fritos, potato slices, and even tater tots. But this is a first for me with the plantains and I like it.


9 Joanne November 5, 2013 at 7:57 AM

I ADORE all things plantain so I”m pretty sure these would quickly become my favorite nachos of all time!


10 grace November 5, 2013 at 11:54 AM

plantains are ever so versatile! i’ve never seen them used in this capacity but they’re perfect for it!


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