Roasted Plantains And Poblano Pepper With Guava Sauce

Roasted Plantains And Poblano Pepper With Guava Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Chef Ronaldo's Sabores de Cuba. Recipe Credit: . Photo Credit: Kelly Campbell.
  • Prep time
    10 min
  • Cook time
    45 min
  • Servings
    8 Servings
  • Serving size
    1 piece plantain and 1 tablespoon sauce
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 piece plantain and 1 tablespoon sauce
  • Amount per serving Calories 80

  • Total Fat 1g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 135mg
  • Total Carbohydrate 17g
    • Dietary Fiber 2g
    • Total Sugars 8g
  • Protein 2g
  • Potassium 300mg
  • Phosphorus 35mg

Choices/Exchanges: 1 Starch



  • plantains
  • large sheets foil (large enough to wrap plantain)
  • poblano chile pepper (cut into 1/4-inch cubes)
  • avocado oil
    1 tsp
  • unsalted chicken stock
    3/4 cup
  • shallots (finely chopped)
    1/4 cup
  • garlic (peeled and finely chopped)
    1 clove
  • guava cubes (1/4-inch cubes)
    1/4 cup
  • rice vinegar
    1/4 cup
  • Kosher Salt
    1/2 tsp
  • black pepper (cracked)
    1 tsp
  • queso fresco (crumbled)
    1/2 cup
  • cilantro (finely chopped)
    2 tsp


  1. Preheat oven to 400°F.

  2. Cut the tips off the plantains. Insert the tip of a paring knife about 1/2 inch into each plantain and run it from top to bottom. Wrap each plantain in a foil sheet. Roast in oven for 30 minutes, then remove from oven and set aside. Leave oven on.

  3. Wash and dry poblano pepper. Rub avocado oil on the outside of pepper and (carefully) place over a flame or in oven until the outside is charred. Once pepper is charred, place in a bowl and cover until steam loosens the skin. Run pepper under cold water to remove the char, then dice pepper.

  4. In small saucepan add stock, shallots, garlic, poblano pepper, guava, and bring up to a rolling simmer. Cook until a smooth paste forms, about 5 minutes. Add rice vinegar, salt, and pepper, and whisk well to make sure you don’t have any lumps in the sauce. Reduce heat to low and continue cooking for 2 minutes. Pour sauce in blender and purée until sauce is smooth.

  5. Remove foil from plantains and cut each into 4 equal quarters. Carefully split open the plantain along the cut. Add 1 tablespoon guava sauce, top with queso fresco, and garnish with cilantro. Enjoy!