Do nachos have to contain chips? I’m of the opinion that they don’t. Because when oven-fried sweet plantains are covered with beans, feta, and cilantro and then drizzled with jalapeño crema, it sure feels like I’m eating a hefty plate of delectable nachos. Except that my teeth actually have something to sink into – that meaty, sweet plantain – instead of just crunching through dry chips. And also I need a fork.
But if you fall in the “Hardline Traditionalist” category of this sandwich chart, I’m guessing you are also a hardline traditionalist when it comes to nachos. In that case, just think of these as loaded plantains.
Whatever you choose to call it, this dish is really quite delicious and would make the perfect Cinco de Mayo grub. The aforementioned toppings are just suggested – you can top your oven-fried plantains with whatever fixings your heart desires – but I do advise that you drizzle the final product with some jalapeño crema (recipe included). It’s tangy and spicy, making it the perfect compliment to those sweet plantains.
A couple notes about the recipe:
-You can purchase plantains with varying degrees of ripeness. My preferred ripeness level for this recipe would be mostly yellow, with some black spots.
-Low FODMAP people: While black beans are NOT low-FODMAP, a 1/4 cup serving contains only moderate levels of fodmaps (a “yellow” food in the Monash app). Some can tolerate a couple tablespoons or more. To make this recipe completely Low FODMAP, simply choose a different protein source for your nachos. Sauteeing canned lentils (low FODMAP in 1/2 cup servings) with cumin and paprika causes them to take on a refried-bean like quality which is nice in this recipe.
-When I make this for multiple people, I usually figure 1 1/2 -2 plantains per serving.
Plantain “Nachos” with Jalapeño Crema
- Ripe plantains (depending on how many nachos you want to eat)
- Neutrally-flavored oil (ex. grapeseed)
- Desired toppings (suggestions below)
- Jalapeño crema (recipe below)
Directions:
Preheat the oven or toaster oven (depending on how many plantains you are making) to 400°F and line a sheet tray with parchment paper. To peel the plantains, cut off each end. Then use your knife to score the peel of the plantain straight down the center. You should now be able to use your fingers to remove the peel completely. Cut the plantains into discs about 1/2 inch thick. I usually go for a little bit of a diagonal when cutting so more surface area is exposed, which helps them brown.
Place the plantain discs on a parchment paper lined sheet tray, toss with a generous amount of neutrally-flavored oil, and place in the preheated oven for about 20 minutes, until the bottoms have some color. Flip the plantains and continue roasting for about 5 minutes more, to get some color on the other side. Taste one to be sure they are completely cooked through to your liking; otherwise roast longer. Let the plantains drain on a paper towel lined plate for about 1 minute, then transfer to your serving platter, add the toppings, and drizzle with the crema. Serve immediately.
Suggested Toppings:
- Crumbled feta
- Chopped cilantro
- Black beans sautéed with cumin, paprika, and salt (or canned lentils for Low FODMAP, see notes above)
Jalapeño Crema
Yield: A generous 1/3 cup
- 1/4 cup sour cream (lactose-free for Low FODMAP)
- 1/2 of a roasted jalapeño (instructions below)
- 1 tablespoon extra-virgin olive oil
- Scant 2 teaspoons white wine vinegar
- 1/4 teaspoon celtic sea salt
- Pinch of fresh cilantro leaves
To roast your jalapeño, coat with oil and then place on a parchment paper lined sheet tray in a 400 degree oven for about 15 minutes, until tender and starting to brown on the outside. Taste for heat level, to determine whether or not you want to include seeds when blending the crema.
To make the crema, place all ingredients in a blender (I used the single-serve cup of my Ninja) and blend until smooth. Drizzle on top of your plantain nachos!
Interesting, I might try with baked plaintain chips and guacamole
Harry – guacamole would be a great addition! :-)