Plantain Nachos

By • February 8, 2010 • 0 Comments

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Author Notes: These are my absolute favorite nachos of all time and perfect for snacking on during movie night! I first had plantain nachos at the Calypso Café in Chicago and was inspired to come up with my own recipe after we moved to Boston when I found myself craving them regularly.

I don’t get my fryer out often, but it’s completely worth doing so to make homemade plantain chips. They are 100 times better than the ones you can buy at the store. The fresh plantain chips are topped with a flavorful black bean sauce, cheddar cheese, and pico de gallo - yum!
Kerstin

Serves 8

Pico de Gallo

  • 2 medium tomatoes, chopped
  • 1/3 cup finely chopped red onion
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt

Black Bean Sauce and Remaining Nacho Ingredients

  • 1/2 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1/2 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, chopped
  • 1/2 15.5-ounce can black beans, drained and rinsed (3/4 cup)
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon salt
  • 1 tablespoon lime juice
  • 3 cups vegetable oil, for frying
  • 3 green plantains, peeled
  • 2 cups shredded sharp cheddar cheese
  1. To prepare the pico de gallo, mix the tomatoes, red onion, lime juice, cilantro and salt together in a small bowl. Allow to rest for an hour at room temperature to let the flavors blend.
  2. Prepare the black bean sauce by heating olive oil in a small skillet over medium heat. Add the onion and jalapeno and sauté for 5 minutes or until vegetables are tender. Add garlic and sauté an additional minute. Place black beans, vegetable mix, cumin, 1/2 teaspoon salt, and lime juice in a food processor; pulse until well blended.
  3. To prepare the plantain chips, heat vegetable oil in a deep-fryer to 375?F. Cut the plantains in half and slice them lengthwise into long thin strips (no more than 1/8-inch thick). Deep fry the plantain strips, in small batches, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. Cool and season with remaining 1 teaspoon salt.
  4. To assemble the nachos, preheat the oven to 350?F. Lay 1/2 of the chips on a large baking sheet covered with foil. Top the chips with half the bean sauce, in small spoonfuls, making sure to evenly cover each chip. Sprinkle the bean-covered chips evenly with half the shredded cheese. Spread the remaining chips on top of the first layer and repeat the process of covering them with the remaining black bean sauce and cheese. Bake at 350?F until the cheese melts, about 5 minutes. Use a slotted spoon to sprinkle the pico de gallo evenly over the nachos, making sure to drain out any extra liquid if needed. Serve immediately.
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