Baked Plantains With Lime And Chili Recipes
BAKED PLANTAINS WITH LIME AND CHILI
From Fatfree.com, posted by Jayne Spielman who credits this recipe to a 1998 NY Times article which adapted it from "Uncommon Fruits and Vegetables" by Elizabeth Schneider. Is that credit or what? Unusual but tasty and no fat.
Provided by VegSocialWorker
Categories Fruit
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- Trim ends from plantains and cut a slit lengthwise along the plantain.
- Arrange with slit side up and bake on a pan or cookie sheet for 30-40 minutes or until they are creamy and soft.
- Remove from oven and let cool until you can remove the peels.
- Slice into 1/2-inch rounds (or do on diagonal for something a little more interesting) and put in a pie pan or something you can put back in the oven.
- Sprinkle with lime juice, chili powder, and salt and mix gently.
- Put back into oven to warm up and help some of the flavors meld.
Nutrition Facts : Calories 220.8, Fat 0.7, SaturatedFat 0.3, Sodium 10.6, Carbohydrate 57.7, Fiber 4.2, Sugar 27, Protein 2.4
OVEN BAKED SWEET PLANTAINS
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.
Provided by Ang11002
Categories Tropical Fruits
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Coat a nonstick cookie sheet with cooking spray.
- Cut the ends off of the plantains and peel.
- Cut each plantain on the diagonal into 1/2 inch slices.
- Arrange in single layer and coat tops with cooking spray.
- Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
FRIED CHILI-LIME PLANTAINS
For this recipe you want the plantains to be almost black on the outside before cooking with them. This means they are very ripe and sweet. They are then doused in a chili lime seasoning and pan fried. The result is a crispy, sweet and salty plantain.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons vegetable oil, 2 teaspoons chili powder, the zest of 1 lime, 3/4 teaspoon kosher salt, 1/2 teaspoon each ground cumin and coriander and 1/4 teaspoon cayenne in a bowl. Add 3 peeled ripe plantains (halved crosswise and lengthwise). Toss; marinate 20 minutes. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the plantains; cook, flipping once, until browned, 6 to 8 minutes. Sprinkle with salt and serve with lime wedges.
PLANTAIN BAKED IN ITS SKIN
Provided by Amanda Hesser
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Trim ends from plantains. Cut a lengthwise slit in each plantain. Place plantains slit-side up on roasting pan, and bake in oven until creamy and tender, about 30 to 40 minutes. Remove plantains from oven, and let them cool slightly. Leave oven on.
- Peel plantains, and cut them into 1/2-inch-thick diagonal slices. Place in ovenproof serving dish. Sprinkle with lime juice and chili powder, and dab with butter. Season with salt. Toss gently. Return to oven, and heat through, about 10 minutes. Serve.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 2 grams, Carbohydrate 58 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 451 milligrams, Sugar 27 grams, TransFat 0 grams
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