Plantain Stuffed Poblanos with Slaw and Chipotle Cream

Another recipe inspired by a dish at a local restaurant.

Plantain Stuffed Poblanos with Slaw and Chipotle Cream

• salt
• 1/4 cup water
• 2 medium-large plantains (3/4 pound)
• 4 poblano peppers, stems trimmed
• 1 tablespoon virgin coconut oil
• 8 cloves garlic, minced
• 1/3 cup orange juice
• 2 tablespoons diced chipotles in adobo
• 4 tablespoons Mexican crema
• 1/5 pound red cabbage, thinly shredded
• 1/5 pound jicama, cut into matchsticks
• lime wedges (for garnish)
• chopped fresh cilantro (for garnish)

1. Preheat the oven to 400°F. Fill a medium pot halfway full with water and liberally salt. Pour the 1/4 cup water into an 8×8-inch casserole dish.
2. Cut the ends off of the plantains. Make a shallow slice through the peel the length of each plantain. Cut into 1-inch segments, then remove the peel. Place in the pot of water. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 20 minutes, until the plantains are soft. Drain.
3. Meanwhile, remove approximately 1/3 of each poblano in a lengthwise section. Remove and discard any seeds and membranes. Set the cut-off section aside. Place the poblanos in the casserole dish, cut side down. Put in the oven and roast for 15 minutes, until the peppers are softened. Remove and drain any excess water from the dish (if there is any). Let the peppers cool.
4. Meanwhile, finely dice the leftover poblano pieces. Heat a medium skillet over medium heat, add the coconut oil. Once melted add the poblanos and garlic. Cook for 3 minutes until softened, but not browned. Remove from the heat and set aside.
5. Put the drained plantains in a food processor. Add a pinch of salt and the orange juice. Pulse until a smooth paste forms. Spoon into a medium bowl and add the diced pepper/garlic mixture. Stir until combined. Fill each of the poblanos with the plantain mixture. Arrange the peppers in the casserole dish. Return to the oven for 20 minutes.
6. Mix the chipotles and crema in a small bowl. Mix the cabbage and jicama in a medium bowl.
7. Serve the poblanos with the slaw on the side and the chipotle cream drizzled on top. Garnish with the lime wedges and chopped cilantro.

Serves 4

The chipotle cream packs a bit of a kick. If you don’t like spicy food you can switch one tablespoon of chipotles for one tablespoon of the crema. Or skip the chipotles altogether and just use crema. If you can’t find crema you can substitute sour cream, but thin it with a little water.

Sometimes woody sections of the plantain peel won’t peel off easily. Trim those off with a knife.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesdays, and Gluten Free Fridays.