| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | about 50 canapes |
Ingredients
- Corn oil, for frying
- 1 green (unripe) plantain
- Fine salt
- 50 small, red sweet piquante peppers (preserved), about 1 (12-ounce) package (recommended: Peppadew), stem side removed
- 1 pound cream cheese, softened
- 1/2 cup jalapeno stuffed green olives, drained, finely chopped
- 1 firm ripe medium mango
- 1 lime, finely zested
- Thinly sliced chives or baby cilantro leaves, for garnish
Instructions
- Plantain Chips:
- Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
- Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
- Peppers:
- Drain the peppers on paper towels.
- Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
- Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
- To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 82 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 77 mg |
Reviews
Made these for a party. Peppers are available at Central Market in TX. Whole Foods may have them too. These peppers have so many flavors and combinations of flavors. One flavor builds on another and combines to make a new one that makes you want more. You start out with the salty plantain chip and then the sweetness of the pepper, the cream cheese and the salty/spicyness of the chopped jalopeno/olive combo then comes the lime/mango to cool off the bit of heat from the Peppadew in combination with the cream cheese again. In the background you get that little hint of chive that finishes everything off. This is a WOW item. Do’em