CREOLE STYLE NACHOS

for 4 PERSONS

  • 2 green plantains
  • 20 oz. cooked, boneless "ripped" chicken meat, 1 lb. Country cheese
  • 12 oz. Creole sauce
  • 1 head iceberg lettuce
  • 1 head leaf lettuce
  • 1 lb. ripe tomatoes

 

CREOLE SAUCE

  • 16 ozs. of "Sofrito" (see coconut grouper recipe)
  • 1 cup chicken stock
  • 4 tbs. tomato paste
  • 1lb. fresh, ripe plum tomatoes

 

1. TO PREPARE THE PLANTAINS

• Peel plantains and cut into 1 inch thick pieces.

• Soften by deep frying in 300 degree F oil. when they are hot, flatten to resemble small "tacos" and reserve.

 

3. TO PREPARE THE SAUCE

• Make the sofrito and then add the tomato paste and cook 5 more minutes.

• Add the tomatoes and cook 15 minutes more.

• Add the chicken stock, heat 5 minutes and liquefy in a blender. This sauce should be fairly thick.

 

4. TO SERVE THE DISH

• Fry the plantains a second time in 375 degree F oil till brown and crispy.

• Top with 1 oz of the pulled chicken meat.

• Top this with about 1 oz. of the creole sauce.

• Cover with a small piece of cheese and melt under the broiler.

• Serve placed on top of leaf lettuce with some extra creole sauce in the center of the plate.

• Garnish with tomato wedges and anything else you like. *

 

Note "Picantes" like Jalapeno peppers are optional. The Dominicans, in general, do not eat spicy food so we do not include it very often, but offer it on the side.