Even if your family's not sure whether they like plantains, they'll be willing to give them a try in this four-cheese tart!
What You Need
Original recipe yields 12 servings
7 ripe plantain s
6 Tbsp. coconut oil, divided
6 egg s, separated
1 tsp. butter
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Needed: large non-stick frying pan, one 9-inch pie plate or glass 9-inch square mold, beater
Heat oven to 300°F.
Heat 2 Tbsp. of the oil in a large non-stick frying pan.
Peel and cut the plantains diagonally in thin slices (approx. 1/4 inch thick).
Fry the plantain slices, turning them until they’re golden on both sides.
Add more oil little by little when the oil in the frying pan starts to dry.
Place the fried plantain in dishes with paper towels to drain the oil excess.
Beat the egg whites until they stiff, then add the yolks and beat until well blended.
To start putting together the tart, coat a 9 inch pie plate with butter and put a layer of fried plantain slices.
Continue by putting a layer of the mozzarella and then the colby & monterey cheeses. Top with 2 Tbsp. Parmesan cheese and lastly, a layer of the eggs mix.
Continue to layer the ingredients in this same order, and finish with a thin layer of Parmesan cheese.
Bake 40 min. uncovered, and broil for 5 min. or until the cheese on top is golden.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.