Football season is here and we all know that between downs, fourth downs and timeouts what everyone wants is to have fun, get loud, and of course eat delicious dips, fried stuff, beer and everything in between. Even if you don’t know a lot about the game, this is as much a big sports event as it is a culinary display of the most savory things out there. Of course, for us Latinos, tapas on the table right in front of the TV are the name of the game.
If you are entertaining on football night and are thinking of organizing a mini banquet for your guests, you have to make these scrumptious queso fundido and chorizo stuffed tostones, and I guarantee you they are going to be a total hit on your table. You are going to be the talk of the night, trust me.
My secret for this recipe is in the ingredients that I chose: Cacique® Pork Chorizo and Cacique® Oaxaca Cheese and I hit the nail on the head with these choices. I needed a cheese that was appropriate and that could melt easily but that could maintain that texture even after cooling off on top of the plantains or tortilla chips. The Oaxaca cheese helped me achieve that, and then some.
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WHAT YOU NEED
- 1 tablespoon vegetable oil
- 2 garlic cloves
- 1/2 cup chopped onions
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 8 ounces Cacique® Pork Chorizo
- 2 cups Cacique® Oaxaca cheese, sliced
- 3 green plantains
- 1/4 cup jalapeño, chopped
- 2 cups of frying oil
- You’ll need a plantain smasher (tostonera)
HOW TO MAKE IT
- Heat a medium saucepan to medium-high. Add 1 tablespoon of oil and stir-fry the onions, garlic, peppers and cook for 2 minutes. Add the chorizo; mix well, season with salt and cumin. Cook for 10 minutes, stirring occasionally; lower the heat to low until you have the fried plantains ready to stuff.
- Peel and cut the plantain in slices of approximately 1 1/2 to 2 inches. Heat the oil to fry in another saucepan or small casserole. Fry them until they are soft, for about 3 to 5 minutes each side. Remove from oil, smash and fry them again until they are golden and firm.
- Once the plantains are ready, add Oaxaca cheese to the saucepan with the chorizo, let it melt over low heat, mix and keep warm. Add chopped jalapeño on the plantain when you are ready to serve. You can also use tortilla chips as an option.