Sunday, November 21, 2010

Platano Quesadillas con Frijole Pinquito Salsa

This is an interesting quesadilla! 
     The plantain banana is sweet, tart and fruity tasting when ripe.  Under ripe plantains are very starchy.  Let the skin turn black on a plantain for it to be ripe. 
     Pink beans are the very best bean to serve with American Chili or chile con carne.  Pink beans have a much lighter flavor than pinto beans. 
     Pink Bean Salsa Recipe:   Place a small handful of finely chopped onion into a mixing bowl.
     Add 1 thin sliced green onion.
     Add a small handful of chopped tomato.
     Add 1 tablespoon of green bell pepper.
     Add 1 tablespoon of red bell pepper.
     Add 1 finely chopped green jalapeno pepper. 
     Add 1 large handful of rinsed cooked pink bean or rinsed canned pink beans. 
     Add sea salt and black pepper. 
     Add 10 leaves of chopped cilantro.
     Add a squeeze of lime juice.
     Add a splash of rice vinegar. 
     Mix the ingredients together.
     Set the salsa aside and let the flavors meld. 
     Platano Quesadilla Recipe:  Peel and thin slice a ripe plantain banana. 
     Heat a saute pan over medium heat.
     Add a splash of vegetable oil.
     Pan fry the banana slices.
     Fry both sides of the plantain slices, till the turn a golden brown color and they are fully cooked. 
     Set the fried plantain slices on a dry towel to drain off the excess grease. 
     Chop 1 roasted poblano chile pepper and set aside. 
     Heat a saute pan over medium heat. 
     Add a splash of vegetable oil.
     Place a small flour tortilla in the hot oil and quickly sprinkle some grated cheddar cheese on the tortilla. 
     Sprinkle the chopped roasted poblano chile pepper over the cheese. 
     Place the fried plantain slices on one half of the tortilla. 
     Lift the edge of the tortilla to see if it is cooked to a golden brown color. 
     When the tortilla is golden colored, use a spatula to fold it in half over the side with the plantains on it.
     Set the quesadilla aside and cook the second platano quesadilla. 
     Assembly:  Over lap the two small platano quesadillas on a plate. 
     Spoon a mound of the the pink bean salsa between the quesadillas. 
     Yummy and quite different!  All the flavors go well together.  The Pink Bean Salsa is very mellow and refreshing.  The tart sweetness of the fried plantain is great with cheddar and mild peppers.  This quesadilla reminded me of Elvis Presleys grilled peanut butter and banana sandwich!  LOL  Plantains are usually an accompaniment that is served on the side of an entree.  There are many authentic hispanic entrees that use plantains in the recipe.  This Platano Quesadilla is very satisfying!  Yum!  ...  Shawna

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