1 plantain, peeled, cut into 1-1/2 inch-thick slices
2 cloves garlic
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. fresh lime juice
1 green onion, chopped
1 fresh jalapeño pepper, chopped
1 Tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
4 slices OSCAR MAYER Bacon, cooked, crumbled, divided
Add To Shopping List
Let's Make It
Cook potatoes, plantains and garlic in large pan of boiling water 15 to 20 min. or until potatoes are tender; drain. Return potato mixture to pan.
Add cream cheese and lime juice; mash until cream cheese is melted and potato mixture is desired consistency. Stir in all remaining ingredients except 2 Tbsp. bacon. Spoon into serving bowl.
Sprinkle with remaining bacon.
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
To add more heat, chop membranes and seeds along with jalapeño. To reduce heat, remove and discard membranes and seeds of jalapeño prior to chopping.
Selecting Mashers & Ricers
Mashers are used for mashing cooked potatoes, carrots or ripe fruits. The optimum design incorprates a flat grid-like bottom which is used to firmly press the desired food against a flat surface until finely mashed. A ricer forces cooked vegetables through tiny holes, producing a finely textured mashed vegetable.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup 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.