After a recent vacation to Bequia, where I ate plantains daily — sometimes at more than one meal — I became obsessed with the tasty and versatile fruit. Upon my return to New York, I was disappointed to go back to my meals without plantains, as the fruit is not as readily available here.
Thanks to this recipe for Oaxacan cheese and plantain tortas from Blue Apron, though, I was able to get my plantain fix. This tasty, cheesy meal is easy to create — even for people with limited cooking skills like myself. And, it’s ideal for a weeknight dinner date at home with your significant other or roommate. I also love this recipe because there’s no meat involved. Because, although I’m a big fan of eating meat, I absolutely hate cooking it.
- 2 sandwich rolls
- 4 oz. queso oaxaca
- 3 radishes
- 1 black plantain
- 1 romaine heart
- 1 tangelo
- 1 shallot
- 1 tbsp. sugar
- 2 roasted piquillo peppers
- 1 tbsp. red wine vinegar
- Salt and pepper
- Olive oil
- To start, prep your ingredients: Wash and dry the produce. Halve the rolls. Peel and thinly slice the shallot. Peel the plantain and cut it into ¼-inch-thick pieces on an angle. Thinly slice the cheese. Thinly slice the radishes. Peel and dice the tangelo. Chop the lettuce. Finely chop the peppers.
- In a medium bowl, combine the shallot, sugar, and vinegar, then drizzle this mixture with olive oil and season it with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
- While the shallot marinates, heat 1 tsp. of olive oil in a large pan on medium high until hot. Add the plantain and season with salt and pepper. Cook 3-4 minutes on the first side, or until browned. Flip and cook an addition 2-3 minutes, or until browned. Transfer to a paper-towel lined plated and season with salt and pepper. Wipe out the pan.
- Top the rolls with cheese, cooked plantain, peppers, and the marinated shallot (reserve the marinating liquid for later). Season with salt and pepper. Complete the tortas with roll tops.
- In the same pan used for the plantains, heat 1 tsp. of olive oil on medium until hot. Add the tortas. Place a heavy-bottom pot or pan on top of the tortas to press them down. Cook, occasionally pressing on the pot or pan, for 2-3 minutes per side, or until lightly browned. Transfer to a cutting board.
- Just before serving, in a large bowl, combine the radishes, tangelo, and romaine. Season with salt and pepper. Add the reserved marinating liquid and a drizzle of olive oil. Toss to combine, and season with salt and pepper. Cut the tortas in half and serve with the salad.
We received a Blue Apron box courtesy of the company, but this article was written independently by Bitches Who Brunch.