Plantain Stuffed Chipotles Chiles In Escabèche Recipes

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

CHILE CHIPOTLES EN ESCABECHE

Steps:

• Put all ingredients except for oil in a pan bring to boil for 10 minutes.
• Make sure you don't overcook you do not want the carrot or cauliflower to be mushy.
• This can be canned in jars of any size. Top off with Olive oil, a little bit in smaller jars and all if you use one large jar.