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These mini plantain corn croquetas are like mini corn muffins and are a perfect side dish to any meal. Serve topped with a spicy bean sauce
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Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F.
SPRAY a mini muffin pan with nonstick cooking spray.
PLACE plantains in a food processor; cover. Pulse until completely mushy. Add Corn Soufflé, eggs and evaporated milk. Pulse again until combined.
COMBINE flour, corn meal, baking powder, bouillon, garlic powder and basil in a bowl; stir well. Add to food processor; pulse to combine. Transfer to a large bowl. Stir in corn kernels and queso fresco.
SPOON about 1 to 2 tablespoons of batter into each muffin cup, filling ¾ full.
BAKE for 15 minutes or until wooden pick inserted in croqueta comes out clean.
HEAT oil in a medium skillet over medium heat. Add black beans; fry for about 3 to 4 minutes. Stir in evaporated milk; cook for 3 minutes.
SMASH beans with a potato masher until creamy smooth. Stir in poblano chiles. Spoon about 2 teaspoons sauce over each croqueta.
*DEFROST Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
|Calories from Fat||20|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 13g||4%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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