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Chicken Tostones

CHICKEN TOSTONES
Bahama Breeze Copycat Recipe

9 oz. Tostones / Plantain Chips (recipe follows)
salt
1 (8 oz) cooked Adobo-seasoned chicken, boneless
6 oz shredded quesadilla cheese mix
1/4 cup Tomato Salsa (recipe follows)
1 teaspoon of chopped Parsley

Place tostones in fry basket; submerge and fry at 350 degrees for 1 1/2 minutes. While tostones are frying, microwave cooked chicken portion for 50 seconds. Remove tostones from deep fryer; drain on papyrus plate (or paper towel); lightly season with salt.

Cover surface of metal appetizer plate with even layer of tostones. Top tostones evenly with hot chicken; sprinkle cheese evenly over entire surface of tostones. Place under broiler until cheese is melted, being careful not to burn edges of tostones. Sprinkle evenly with drained tomato salsa then chopped parsley. Place metal plate on 12-inch plate and serve.

TOSTONES / PLANTAIN CHIPS
2 medium green plantains
kosher salt to taste
3 cups vegetable oil (for frying)

Place green plantains in a clean container under running hot tap water for 10 minutes. Using a paring knife remove the outer skin. Using a vegetable slicer, (Be sure to use safety guard) slice thin strips of plantain on a bias and place in a bowl of cold tap water.

Heat oil in a portable deep fryer to 350 degrees. Drain off excess water and place chips into fryer; 5 or 6 at a time. Fry for 1 1/2 to 2 minutes until chips are crisp. Remove and place on a paper lined container to remove excess oil. Season with salt to taste. Place a slice of fried plantain on the cutting board and press with the bottom of a skillet.

TOMATO SALSA

1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 tablespoon chopped fresh cilantro
2 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 teaspoon Creole seasoning blend
kosher salt, to taste
juice of one lime

Mix all ingredients for the Tomato Salsa together. Refrigerate.


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