Horneado De Vegetales Con Queso Y Chipotle Recipes

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PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)



Plátanos Horneados con Crema y Queso (Baked Banana With Crema and Cheese) image

This recipe for baked plantains shines for its simplicity. This is also a great dish to make on the grill. Place the unpeeled bananas on the cooler side of the grill.

Provided by Enrique Olvera

Categories     Dessert     Plantain     Banana     Quick & Easy     cookbooks

Number Of Ingredients 3

6 heirloom bananas or small plantains, ripe but not black, unpeeled
1 cup (230 g) crema or crème fraîche
1 cup (120 g) crumbled queso fresco

Steps:

  • Preheat the oven to 400°F.
  • Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.

ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM



Roasted Vegetable Tostadas with Chipotle Cream image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
1/2 cup extra-virgin olive oil
1 canned chipotle pepper, finely diced
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lime juice
1 teaspoon agave

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
  • For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
  • For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
  • For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
  • Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

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