| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
Assuming that the nutritional data you provided applies for a single serving, as it’s not provided in the task, here are the revised tables:
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
Please note that the nutrient values may differ based on the specific quantities and types of ingredients used.
It was under the winding grapevines of my Nigerian grandmother’s garden that I first learned of the magic of plantains. Now, having made my home in the Southern United States, I’m excited to share this dish that embodies both my ancestral heritage and the comfort food of my chosen homeland: the Plantain Enchiladas. The recipe weds the robust, hearty goodness of Southern cuisine with the heat and excitement of West African dishes.
The Power of Fusion
Do you remember a moment when you tasted a dish, and it felt like an adventure for your palate? That’s exactly what happens with these Plantain Enchiladas. The firm, yet creamy plantains contrast delightfully with the melty cheese; sharp cheddar meets mild monterey jack in a blissful, delicious dance. The enchilada sauce lends a tangy touch while the sour cream brings in much-needed creaminess, ensuring every bite is a riot of flavors, all complemented by the freshness of cilantro, onions, and bell peppers. It’s dishes like this that truly showcase the potential and power of Afro-Southern fusion.
Why Embrace Plantains?
Not only do plantains carry a taste of my West African heritage, but they also bring a wealth of health benefits. Packed with Vitamin A and C, potassium, fiber, and complex carbohydrates, plantains are a powerhouse when it comes to nutrition. Studies have shown that they can help maintain heart health and even potentially reduce the risk of certain types of cancers. Remember, healthful eating isn’t always about what you subtract from your meals- it’s about what you add as well.
Pair these Plantain Enchiladas with Slow Cooker Black Bean Soup or Carolina Peel n’ Eat Shrimp to complete your symphony of flavors. If cheese enchiladas are already your favorite, get ready for a delightful surprise with this twist!
What You’ll Need
- 6 ripe plantains
- 2 cups of shredded monterey jack cheese
- 1 cup of shredded cheddar cheese
- 1 cup of chopped tomatoes
- 1/2 cup of chopped onions
- 1/2 cup of chopped bell peppers
- 2 cloves of garlic, minced
- 2 cups of enchilada sauce
- 1/2 cup of sour cream
- 1/4 cup of chopped cilantro
- 2 tablespoons of vegetable oil
- Salt to taste
- Pepper to taste
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. Meanwhile, peel the ripe plantains and slice them lengthwise into thin slices.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Add the plantain slices to the skillet and fry them until they are golden brown on both sides. This should take about 2-3 minutes per side. Once they are done, set them aside on a plate lined with paper towels to drain any excess oil.
Step Three
In the same skillet, add the chopped onions, bell peppers, and minced garlic. Sauté these ingredients until they become soft and the onions are translucent. This should take about 5-7 minutes.
Step Four
Add the chopped tomatoes to the skillet and season the mixture with salt and pepper to taste. Let it cook for another 5 minutes, and then remove the skillet from the heat. Set it aside to cool slightly.
Step Five
In a large bowl, combine the Monterey Jack cheese and cheddar cheese. Take half of this cheese mixture and add it to the skillet with the sautéed vegetables. Mix well to combine the ingredients.
Step Six
Take a baking dish and pour one cup of enchilada sauce into the bottom of it. Layer half of the fried plantain slices over the sauce, followed by the cheese and vegetable mixture. Repeat this layering process with the remaining plantains, cheese and vegetable mixture, and enchilada sauce.
Step Seven
Sprinkle the remaining cheese on top of the enchiladas. Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the cheese is melted and bubbly.
Step Eight
Remove the dish from the oven and let it cool for a few minutes. Serve the enchiladas hot, garnished with sour cream and chopped cilantro. Enjoy your delicious Plantain Enchiladas!
