A nod to mofonguitos, tender green plantains get pressed and baked in a muffin tin, then filled with diced avocados and peppers.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 24 avocado plantain cups |
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for the pan
- Kosher salt
- 3 large green plantains, peeled and sliced 3/4 inch thick (24 pieces)
- 1 large avocado, diced
- 1 plum tomato, diced
- 1/2 orange bell pepper, diced
- 1/4 small red onion, minced
- 1 serrano chile pepper, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400˚. Generously brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large pot of salted water to a boil. Add the plantains and cook until very tender, 12 to 15 minutes. Drain and let cool slightly.
- Using your fingers, press a plantain chunk in the bottom and up the sides of each muffin cup to form a crust. Bake until browned around the edges, 25 to 30 minutes. Let cool 5 minutes, then remove from the pan.
- Meanwhile, combine the avocado, tomato, bell pepper, red onion, serrano, lime juice, cilantro, olive oil and 1 teaspoon salt in a medium bowl. Toss gently, then divide among the plantain cups.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 46 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 108 mg |
Reviews
Unfortunately this recipe fell a little flat for me. I added corn and beans and still it lacked flavor.
I made this for Thanksgiving last year and it was amazing! Everyone loved it. It was so fresh, light, and unexpected.