FOOD
Tostones con Queso Lasagna
Kick your lasagna up a notch with layers of queso blanco, salsa, plantains and garlicky goodness.
FOOD
Tostones con Queso Lasagna
Kick your lasagna up a notch with layers of queso blanco, salsa, plantains and garlicky goodness.
Ingredients
- Olive oil
- 2 pounds green plantains
- Kosher salt and freshly ground black pepper
- 4 ripe tomatoes
- 1 head roasted garlic
- 1/2 cup sun-dried tomatoes
- 1/4 cup olive oil
- 1 pound queso del país or queso blanco, thinly sliced
Steps
- Preheat oven to 375°F. Line a baking sheet with paper towels.
- Fill a skillet halfway with olive oil, and heat.
- Peel plantains and slice into 1-inch thick diagonal pieces. When oil is hot, fry plantains until a light crust forms, about 1 minute. Using a slotted spoon, remove plantains from oil and transfer to baking sheet. Working in batches, continue cooking all plantains.
- Using the bottom of a small pan or heavy-bottomed object, flatten the plantains into round discs on a cutting board. Return flatten plantains to the oil, and allow to cook until crispy and golden brown, about 3 minutes.
- Remove plantains from oil and drain on baking sheet. Season with salt.
- In a food processor, pulse together the tomatoes, roasted garlic, sun-dried tomatoes and some olive oil. Season with salt and pepper to taste. The salsa should be chunky but loose. Use more oil, if necessary.
- In a 4x8-inch baking dish, build the lasagna: tostones, salsa, queso del país. Build three layers total.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 20 minutes, until cheese begins to bubble and turn golden brown. Serve immediately.