Ingredients
Dairy:
-1/2 cup of shredded Provolone cheese
-1/2 cup of shredded Mozzarella cheese
Veg:
-1 Green Plantain sliced in two *I recommend buying an extra just in case
slicing or smashing goes wrong.
1 Jalapeño
Shredded Cilantro
½ yellow onion
½ red and ½ green pepper (added to beef)
Directions:
-Gently slice green plantain vertically into two.
-Fry each slice lightly for 2-3 minutes on each side. Remove plantain before
they turn brown, you should achieve a gentle golden color.
-Remove the plantain and let sit for 30 seconds. Using a flat surface smash
each half and add it back to the frying pan.
-Your smashed plantain should cook for another 3 minutes or until golden brown.
Once golden on each side let it sit and cool.
– In a pan add your left-over meat (I used slow cooked beef). Strategically
place meat in the shape of your plantain.
-Add cheese and jalapeños on top of the cheese and let it simmer for 2-3
minutes.
-When cheese is completely melted and meat is warmed up, gently slide
everything onto one of your plantain slices.
-Add your final slice of plantain, cut and enjoy!
Steak and Peppers
*I used
leftover steak for this recipe. I slow cooked skirt steak in beef broth,
onions, sweet peppers and Goya Sofrito for 2 to 3 hours. This was the perfect
slow cooker recipe. Feel free to use a crock pot!