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Cuban Plantain Corn Croquettas

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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

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 33 to 36 croquetas
This Recipe is: Low Fat


Original reipce makes 2 dozen Change Servings

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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.

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.

Nutrition Facts

Amount Per Serving
Servings: 33 to 36 croquetas
Calories 90
Calories from Fat 20
%Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 120mg 5%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 4g
Vitamin A 6%
Vitamin C 4%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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