Plantains are one of my favorite foods ever!! If you're ever in Austin you have to order them at La Condessa. And while you're there- order about 3 desserts because their pastry chef totally rocks my world.

Anyways- this recipes comes from VegetarianTimes and features the marvelous fruit. It is super fast and easy with very little clean up.

 If you haven't had them- plantains are basically a kind of banana that have less sugar, and are firmer. They are a staple in the tropics and are cooked much like potatoes. And like I said- one of my favorite foods. And it's good for you- high fiber, low fat,

We use our grill pans to grill these, it's just easier.  If you don't have grilling capabilities- I imagine it would work out just fine to saute them in a pan with some oil.

The cheese: You can substitute several cheeses. I would recommend feta. We have had this with several kind of cheese. We have used melty cheeses sandwiched between two pieces of plantain, and crumbles feta on them. It's all good. We have not had much luck grilling the queso fresco however- any tips on that would be welcomed.

Grilled Plantains with Queso Fresco

Ingredient List

Serves 2

• 2 green plantains, peeled and cut into 1/4-inch-thick slices
• 1/2 tsp. chili powder
• 1 Tbs. olive oil, plus more for brushing grill
• 2 oz. queso fresco, cut into 1/4-inch-thick slices, plus more crumbled for garnish (optional)
• 1/2 cup fresh-packed salsa
• 2 Tbs. chopped cilantro, optional
• 2 1/2 tsp. lime juice, divided
• 2 cups torn romaine lettuce or baby mesclun greens

Directions

1. Spray plantain slices on both sides with olive oil cooking spray, and sprinkle with chili powder. Season with salt, if desired. Brush grill with oil. Place plantain slices on grill, close, and cook on medium-high heat 8 to 10 minutes, or until plantain slices look crisp and dry. Transfer to plate. 

2. Place queso fresco on grill, and cook 3 to 4 minutes, or until grill marks appear. 

3. Meanwhile, stir together salsa, cilantro (if using), and 1/2 tsp. lime juice. 

4. Arrange greens on one side of each serving plate; drizzle with remaining 2 tsp. lime juice and 1 Tbs. oil. Set 1 layer (4 to 5 slices) plantain slices on other side of each plate; top with grilled queso fresco slices, and then with remaining plantain slices. Spoon salsa over plantains, and sprinkle with crumbled queso fresco (if using).