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HEAT oven to 350ºF.
CUT plantains lengthwise into 1/2-inch-thick slices. Heat 2 Tbsp. dressing in large nonstick skillet. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet; keep warm. Repeat with 2 Tbsp. of the remaining dressing and the remaining plantains.
ADD peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium heat 10 min. or until meat is done, stirring occasionally.
BEAT whole eggs, egg whites and milk with whisk until well blended; set aside. Place half the cooked plantains in bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the meat mixture, beans and cheese; repeat all layers. Pour egg mixture over pinon; cover.
BAKE 30 min. or until center is set. Sprinkle with remaining cilantro.