Tostachos
Submitted by: Kimberly en la casa
This variation of nachos uses fried plantain slices instead of the usual chips, and tops them with mozzarella, jalapenos, tomato, green onion, olives, black beans, avocado (and chicken, if you wish.)
Ingredients
- 3 Plantains (green)
- 2 cups shredded Mozzarella cheese
- 1/2 cup Diced Tomatoes
- 1/4 cup chopped Olives
- 1/4 cup Diced Green Onions
- 1/4 cup finely chopped Jalapeno Peppers
- 1/2 cup cooked or canned Black Beans
- 1 Boneless skinless Chicken Breast, cooked (optional)
- 1 Avocado, peeled, seeded and diced
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Method
Take 3 peeled plantains and cut them into many thin slices (about the width of two quarters stacked together.) Deep fry them in oil until golden brown. Place them on a towel and let the oil drain. Place the plantain slices on a cookie sheet and sprinkle 1 cup of cheese over the top. Then add your tomatoes, green onion, jalapeno peppers, olives, and black beans (and chicken). Add the remaining cheese and bake in oven at 350 for 10-15 minutes or until cheese is melted. Sprinkle avocado on top once done baking.
Notes: Just a little Columbian twist on your favorite nachos. Great with salsa and sour cream.
Number of Servings: 4-6
Submitted by: Kimberly en la casa ( See all of Kimberly en la casa Recipes )
