A cream cheese sauce made with bananas, peppers and nutmeg makes a terrific topper for golden-brown fried plantains.
What You Need
Original recipe yields 18 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 ripe banana s, mashed
1 whole habanero pepper, seeded, deveined and finely chopped
1/2 tsp. ground nutmeg
2 cups oil
4 medium green plantain s (about 1-1/2 lb.), peeled, cut diagonally into 1/4-inch-thick slices
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Let's Make It
Mix cream cheese, bananas, peppers and nutmeg until well blended; set aside.
Heat oil in large heavy saucepan to 375°F. Add plantains, in batches; fry 2 minutes. Drain on paper towels; cool. Smash each plantain with the bottom of heavy pan or with a rolling pin. Return plantain slices to the hot oil; fry an additional 1 to 2 minutes or until golden brown. Drain on paper towels.
Serve with the cream cheese sauce.
Keep an eye on the temperature of the oil. Oil that is too hot will result in food that is overbrown on the outside and undercooked inside. Oil that is not hot enough will result in grease-soaked food.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 plantain slices and 2 tsp. dip each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.