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| Viandas Con Queso |
| Serves 8-10 |
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| Ingredients |
1 lb Boniato
1 lb Yuca
1 lb Green Plantain
1 oz Garlic Salt |
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| Method for Viandas Con Queso |
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Peel plantains, yuca, and boniato, then slice paper
thin on a mandolin. Deep fry slices in small batches
in 350 degree oil. Once fried crisp, season with garlic
salt. For the cheese dip, shred the queso blanco
on a cheese grater and place in a large bowl. Mince
the red pepper and chipotles together leaving the
seeds in the chipotles. Combine the rice wine vinegar,
mayonnaise, and sugar. Add the chilies to the
mayonnaise mixture and fold into the shredded
cheese. Season dip with salt and pepper to taste. |
| Ingredients for Cheese Dip |
1 lb Queso Blanco
1 cup Mayonnaise
2 ea Chipotle Chile
1 Red Pepper (roasted, peeled and seeded)
1/4 cup Rice Wine Vinegar
1/4 cup Sugar
Salt and Pepper |
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