INGREDIENTS

For the grilled cheese:

1 green plantain, peeled and sliced into six 1 inch pieces
¼ tsp salt
3-4 slices pepper jack cheese
Vegetable oil for frying

For the sauce:

⅓ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
1 garlic clove, minced
1 tsp red jalapeño, minced
2 tbsp olive oil
2 tsp red wine vinegar
Salt & pepper to taste

RECIPE

Heat oil in a skillet or deep fryer. Fry plantain pieces for about 3 minutes. Remove and drain on paper towels.

While the slices are still warm working with one at a time, flatten using the bottom of a greased heavy glass bowl.

Return the flattened slices to the skillet and fry until golden.

In a clean pan, heat 2 tablespoons vegetable oil, place 3 tostones with a slice of cheese and use the remaining tostones to top. Fry on both sides until cheese begins to melt.

Plate and sprinkle with salt.

Mix all sauce ingredients in a small bowl and serve.
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