Plantain Nachos
Courtesy of Dan Whalen
Plantain Nachos
Yield: 4 dinner servings or 8 appetizers
1 12-oz bag plantain strips (about 80 strips)
1½ cups shredded cheddar cheese
1½ cups carnitas
1 cup cooked black beans (homemade or from a can)
1½ cup shredded Chihuahua cheese
½ cup lime crema
¼ cup Habanero hot sauce
1 avocado, pitted, peeled and thinly sliced
1 lime, quartered and sliced into small wedges
Preheat the broiler to low with a rack about 4 inches from the heat.
Arrange the plantain chips evenly on a sheet pan, overlapping them as little as possible. Sprinkle the cheddar cheese on the chips, distributing it evenly.
Add the carnitas, then the beans and top with the Chihuahua cheese.
Broil until the cheese has melted and the chips are starting to brown, 3 to 5 minutes. (Watch carefully to make sure they don’t burn.) Remove from the oven.
Drizzle the crema and hot sauce on the nachos and top with the avocado and lime. Serve hot.
Related Recipes:
Keto-Green Nachos
Zucchini chips pile on shredded chicken, creamy cashew queso, fresh vegetables and guacamole for a colorful, satisfying lower-carb spin on nachos. Read More »
Chicken Nachos
Crispy tortilla chips layered with chicken, black beans, corn and melted cheese get a fresh finish from avocado, tomato, cilantro and Greek yogurt. Read More »
Mexican Mini Bell Pepper Nachos
Mini bell peppers stand in for chips in these colorful nachos, loaded with seasoned beef, melted cheese, avocado, tomato and salsa. Read More »
