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Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Yield: 8 servings
• 7 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1/4 cup canola oil
• 2 green plantains, peeled and sliced into 1-inch pieces
• 2 skirt steaks
• 1 avocado, peeled, cut into small chunks
• Juice of 1 lime
• 1 serrano chili, seeded, minced
• 1-3/4 cups (7 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese

Directions

1. Heat oil in skillet to 350°F. Fry plantains in oil on both sides until golden brown (about 3-4 minutes) per side. Remove the plantains and place on paper towels. Flatten the plantains by pressing down with a mallet or plate with pressure. Return the plantains to the oil; fry for another 1-2 minutes or until golden and crispy.
2. Cook steaks to desired doneness. Cut in 1 to 2-inch pieces.
3. Combine the avocado, lime, chili and salt and pepper.
4. Place a spoonful of the avocado mix on each plantain. Top with hot steak; finish with a generous topping of cheese.

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