STUFFED CUBAN PLANTAIN BOATS
- 15 portions
- Portion Size
- 1 stuffed plantain
|1 (28 oz) can|
Pure Wesson® Canola Oil
Ripe plantains, peeled (about 10 pounds)
Fully cooked Spanish rice, heated
Limes, cut into 5 wedges each
Preheat convection oven to 400°F. Spray full size hotel pan with cooking spray. Combine drained tomatoes and cilantro in mixing bowl; set aside.
Combine oil and jerk seasoning in another mixing bowl; generously brush oil mixture on plantains. Place in hotel pan; cover with foil. Bake 15 to 20 minutes or until plantains are tender. Let stand 2 minutes. Carefully cut lengthwise slit down center of each plantain, being careful not to cut through ends or bottom.
Evenly divide and spread beans into each plantain, using back of spoon. Top each evenly with rice and tomato mixture. Cut each stuffed plantain crosswise in half; serve with lime wedges.
|Amount per serving||% Daily Value|
|Total Fat||10 g||16%|
|Polyunsaturated Fat||2 g||11%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||11 g||44%|
|Vitamin C||31 mg||52%|
|Vitamin A||2447 iu||49%|
Percent Daily Values are based on a 2,000 calorie diet