Plantain Nachos with Grilled Corn, Jack, & Cotija | culture: the word on cheese
Plantain nachos made with crispy fried plantains rather than corn chips, are topped with Esquites, a Mexican street-food snack made with smoky grilled corn
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Cooking tools:
- Mandoline
- Grill
- Microplane
- Paper towel
- Parchment paper
- Baking sheet
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 4 green (unripe plantains)
- Canola oil (for frying)
- Salt (to taste)
- 2 tablespoons Mexican crema or mayonnaise (I use Hellmann’s)
- ⅓ cup crumbled cotija
- Cayenne (to taste)
- 1 cup grated Monterey Jack cheese
- ¼ cup crumbled cotija
- Cilantro (for garnish Lime wedges, for garnish)
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