Recipe courtesy of Roger Mooking
Print
Total:
16 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
16 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 ripe plantains, peeled and halved lengthwise
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 1 cup grated aged white Cheddar cheese
  • 3 green onions, trimmed and chopped
  • Pickled Topping, recipe follows
  • 1/4 cup fresh cilantro leaves
Pickled Topping
  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 1/2 cinnamon stick
  • 1 shallot, cut into 1/4-inch thick slices
  • 2 jalapenos, seeded and cut into 1/4-inch thick slices
  • 1 tablespoon sugar
  • Kosher salt

Directions

Watch how to make this recipe.

Preheat the broiler. Place the plantains in a baking dish, and drizzle them with the vegetable oil, and season with salt to taste. Broil the plantains for 5 to 7 minutes, or until they are slightly caramelized. Sprinkle the cheese and green onions over the plantains and continue broiling for 3 to 4 minutes, or until the cheese melts. Transfer the plantains to a serving dish and garnish with the Pickled Topping and fresh cilantro leaves. 

Pickled Topping

In a small pot, bring the white wine vinegar, water and cinnamon stick to a boil. Add in the shallot, jalapenos, and sugar, and then remove the pot from the heat. Adjust the seasonings with salt, if desired, and let the mixture set for 10 minutes. Discard the cinnamon stick, and strain the liquid, reserving the pickled shallots, and jalapenos for the Plantain Gratin. 

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Plantain Chips

Recipe courtesy of Sunny Anderson

Fried Plantains

Recipe courtesy of Emeril Lagasse

Plantain Chips

Recipe courtesy of Sunny Anderson

Plantain Soup

Recipe courtesy of Ingrid Hoffmann

Plantain Mash

Fried Plantains

Recipe courtesy of Alton Brown

Fried Plantains

Recipe courtesy of Cheryl Smith

Sauteed Plantains

Recipe courtesy of Sunny Anderson

On TV

So Much Pretty Food Here