Roasted Plantains And Poblano Pepper With Guava Sauce
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- Prep time
- 10 min
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- Cook time
- 45 min
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- Servings
- 8 Servings
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- Serving size
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1 piece plantain and 1 tablespoon sauce
Ingredients
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plantains
- 2
- 2
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large sheets foil (large enough to wrap plantain)
- 2
- 2
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poblano chile pepper (cut into 1/4-inch cubes)
- 1
- 1
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avocado oil
- 1 tsp
- 1 tsp
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unsalted chicken stock
- 3/4 cup
- 3/4 cup
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shallots (finely chopped)
- 1/4 cup
- 1/4 cup
-
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garlic (peeled and finely chopped)
- 1 clove
- 1 clove
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guava cubes (1/4-inch cubes)
- 1/4 cup
- 1/4 cup
-
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rice vinegar
- 1/4 cup
- 1/4 cup
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Kosher Salt
- 1/2 tsp
- 1/2 tsp
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black pepper (cracked)
- 1 tsp
- 1 tsp
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queso fresco (crumbled)
- 1/2 cup
- 1/2 cup
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cilantro (finely chopped)
- 2 tsp
- 2 tsp
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Directions
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Preheat oven to 400°F.
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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.
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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.
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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.
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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!