CREOLE STYLE NACHOS
for 4 PERSONS
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.