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  • Chef D.Arthur

Holiday Leftovers : Nacho Turkey Tostones

INGREDIENTS

Tostones

· 1 cup vegetable or peanut oil

· 3 unripe plantains, peeled & cut into 1 inch cubes

· Salt (to taste)

· Black pepper (to taste)


Nacho

· 2 tbsp. olive oil

· 1 medium yellow onion, sliced `

· 1 medium red bell pepper, sliced

· 2 cups left over turkey, de-boned & shredded

· taco seasoning (to taste)

· 2 cups Mexican shredded cheese


Additional Supplies

· Paper towels

· Wax paper




INSTRUCTIONS


Tostones

· In a Dutch oven or large (deep) skillet, heat oil on medium high heat.

· Once oil is hot, fry plantains until light brown, 2 – 3 minutes. Drain on paper towel. (Do not overcrowd the pan. There should 2 -3 rotations of frying).

· While still warm, place fried plantains between 2 sheets of wax paper and smash them. Place fried plantains back in oil. Fry until golden brown, 1 – 2 minutes. Drain on paper towel. Season with salt and pepper. Plantains should resemble thick tortillas once done. Set aside.


Nacho

· Pre-heat oven to 400 degrees.

· In a separate large skillet, heat olive oil on medium high heat.

· Add sliced onions and bell pepper. Cook until tender, 2 – 3 minutes.

· Mix in shredded left over turkey and taco seasoning. Cook 3 – 4 minutes, mixing well. Remove from heat.

· On an oven-safe serving platter, assemble fried plantains across the bottom. Layer onion, pepper, and turkey mixture on top. Spread cheese over turkey mixture.

· Bake until cheese is melted, 2 – 3 minutes. Serve.

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