Recipe and photo courtesy of Performance Food Group
The Patacones:
8 ea. plantains, green
Salt, as needed
Peel plantains by cutting ¼-inch off each end of the plantain. Carefully, without cutting into the plantain itself, slice the skin down one side. Gently pry the peel off with your fingers. Cut each plantain into 1- to 1½-in pieces and place them in a stock pot filled with salted water. Boil the plantains for 10 to 15 minutes, or until you can poke a needle through them. Drain off the water and cool the plantains.
Spray 2 pieces of wax paper with food-release spray. Place a piece of plantain standing on the wax paper, top with the other paper, and use a small sauté pan to flatten it without breaking until it is about ¼ -inch thick. Repeat until all the cut plantains are flattened.
Preheat a fryer to 350°F. Fry the plantain rounds in small batches until golden brown, 1 to 2 minutes per side. Drain the plantains on a sheet tray lined with paper towels. Season with sea salt on both sides.
The Queso Relish:
¼ c. rice wine vinegar
1 T. lime juice, fresh squeezed
1 T. sugar
¼ t. red pepper, flakes
Pinch sea salt
½ c. Real California Milk® Oaxaca cheese, ¼-inch dice
¼ c. tomato(es), Roma, 1/4 in. dice
¼ c. red onion(s), ¼-inch dice
¼ c. roasted corn, chilled
¼ c. avocado, ¼-inch dice
Green onions, julienned, as needed
Cilantro, as needed
Combine the vinegar, lime juice, sugar, red pepper flakes, and sea salt in a mixing bowl. Whisk to combine and dissolve the sugar.
In another bowl, mix together the diced Oaxaca cheese, tomatoes, red onions, corn, avocado, green onions, and cilantro until well combined. Pour the vinegar mixture onto the vegetables and mix gently to combine well. Adjust seasoning if necessary. Store, label, and refrigerate.
To Prepare and Serve:
Patacones (3 per serving)
1½ oz. Real California Milk® Oaxaca cheese, shredded
Green onions, for garnish, as needed
1 ea lime, wedge(s)
Preheat a broiler or salamander. Coat a half sheet tray with food-release spray. Place 3 patacones on the tray. Top each with at least ½ ounce shredded Oaxaca cheese. Place in the broiler/salamander until cheese is completely melted. Top each with 2 tablespoons of Queso Relish, piling it high. Garnish with green onions (optional) and serve with a lime wedge on the side.