Viandas Con Queso


Serves 8-10


1 lb Boniato
1 lb Yuca
1 lb Green Plantain
1 oz Garlic Salt

Method for Viandas Con Queso

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.

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