Tostones with Chimichurri and Queso Fresco Recipe

Ingredients

• 3 green plantains, peeled and cut into 1-inch pieces
• 2 tablespoons sweet onion, chopped
• 1/2 cup cilantro stems removed
• 1/4 cup parsley
• Juice from 1 lemon
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 tablespoon red pepper
• 1 teaspoon chopped jalapeño
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1/4 cup queso fresco
• Vegetable oil