Ingredients for Bahama Breeze Tostones Con Pollo
- 3 cups vegetable oil
- 2 green plantains
- 2 tablespoons butter
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 (1 ounce) packet taco seasoning
- 1 large bell pepper
- 1 large onion
- 8 ounces mushrooms
- 1 cup shredded Mexican cheese
- 1/2 cup fresh salsa
- 1 teaspoon salt
- 1/2 cup sour cream (optional)
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How to Make Bahama Breeze Tostones Con Pollo
- Heat 2 cups vegetable oil in a large, deep skillet or deep fryer over medium-high heat. The oil is ready when a small drop of water added to the oil sizzles immediately.
- Carefully fry frozen tostones in batches of 5-6, ensuring not to overcrowd the pan. Fry until golden brown and crispy (about 3-4 minutes per batch).
- Remove tostones from oil and place on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with 1 teaspoon of salt.
- In a separate large skillet, melt 2 tablespoons of butter over medium heat.
- Add 1.5 pounds of cubed chicken, 1 teaspoon of cumin, and 1 packet of taco seasoning. Stir occasionally until the chicken is nearly cooked through (about 5-7 minutes).
- Add 1 chopped bell pepper, 1 chopped onion, and 8 ounces of sliced mushrooms to the skillet.
- Cover the skillet and cook until the vegetables are tender (about 5-7 minutes).
- Stir in 1 cup of shredded cheddar cheese until melted and creamy.
- To serve, top 6-7 crispy tostones with the chicken and vegetable mixture.
- Garnish with a few spoonfuls of fresh salsa and sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
34g
Fat
55g
Carbs
5g
