Bite Of Minnesota: Spicy Plantain Bites
If you haven't heard already, the big game is on Sunday. Yes, the Super Bowl. Otherwise known as a perfect excuse to grab friends and throw a fantastic food party.
I plan on making several appetizers including Italian Nachos, spring rolls (my healthy option to balance out everything else) and buffalo cauliflower. I'm hoping that someone brings the classic Velveeta/Rotel combo because that is one item I can't resist. For the record, there is no shame in eating it with a spoon if the chips run out.
This past weekend I went to Sisyphus Brewing for the Herbivorous Butcher's pop up and came away with a few items I haven't tried quite yet: Mexican chorizo and maple bacon. I was eager to put the chorizo to use right away and made these little chorizo pepper cups with kale, jalapeño, onion and chèvre. Another great Super Bowl food idea.
Now, I used meatless chorizo but pinto beans, chorizo or sausage would work well too. It's one of those nice "clean out the fridge" type of dishes where almost anything goes. The other component to making these bite-sized is the plantain cup. Sure, you can make them from scratch, but I went for the easier route by using pre made frozen plantain cups from Goya that I found at a Latin grocery store.
Spicy Plantain Bites
1 package of Goya frozen plantain cups
1/4 onion, chopped
1 jalapeño, chopped
1 Anaheim pepper, chopped
1/2 cup kale, chopped
1/4 lb. chorizo, beans, or sausage
Pinch of cayenne, crushed red pepper flakes, or other desired spices
1 oz. crumbled chèvre
Chopped parsley, for garnish. Fry plantain shells according to package directions and drain on paper towels. Set aside to cool.
Meanwhile, saute chopped onion, peppers, and kale in a medium sized skillet over medium heat. Remove from pan and set aside. Add chorizo, beans, or sausage to pan and cook (time will vary depending on product used). Drain pan of excess oil if necessary.
Add onion mixture back to pan with chorizo and season with cayenne, crushed red pepper flakes or other desired spices. Toss briefly with crumbled chèvre before filling plantain cups with mixture. Top with chopped parsley for garnish and serve.
