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!
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?
Buen provecho!
Ingredients
(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
Directions
- 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.
- 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.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Alan Bowman says
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.
Belinda @zomppa says
What a nice twist on the loaded nachos….
Angie@Angie's Recipes says
Don’t see plantains here…I really would love to try those nachos.
rebecca says
fun way to use plantains
Ivy says
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.
Meagan says
These nachos are gorgeous. Gorgeous! Love serving them with guacamole…
Evelyne@cheapethniceatz says
Great idea! I have had plantain as chips but using them for a nacho plate is genius. Looks delicious!
Chris says
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.
Joanne says
I ADORE all things plantain so I”m pretty sure these would quickly become my favorite nachos of all time!
grace says
plantains are ever so versatile! i’ve never seen them used in this capacity but they’re perfect for it!