The Holidays are coming up and you definitely want to have amazing Dips and dishes for your guests. We’re sure you’ve probably already tried the famous artichoke dip at your favorite restaurant but we challenge you to try it at home and serve it with our famous Lulu Plantain Strips or Cassava Strips. We’ve already tried it ourselves and it was a total success!
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4-6 servings
Ingredients:
Directions:
For this one you're going to want to have the freshest ingredients!
This is the perfect snack to have for every taco tuesday and everyday of the week.
You can create a variety of salsas and this salsa roja will be paired with your favorite LuLu Plantain Chips instead of your regular tortilla chips.
It will take no more than 10 minutes to prepare and 5 minutes to cook!
So what do we need→ 3 tomatoes
¼ Onion
¼ of cilantro (chopped)
1 clove of garlic
1 jalapeno
Olive Oil
Salt to taste
We begin with blending the tomato, garlic and jalapeno in a blender or food processor.
In a separate bowl, dice up the onion and garlic, after adding in the tomato, garlic, jalapeno mixture to a frying pan with some of that olive oil and let it get that temperature up!
Heat over medium/high until it begins to boil, then remove from the heat and put the salsa in a bowl, add some of that cilantro and onion and stir well.
Salt and taste test!
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IF YOU KNOW YOU KNOW.
Chilaquiles is one of the most delicious mexican breakfast dishes.
It combines delicious tortilla chips with a tangy tomatillo salsa verde, but this version we'll be making it a little differently by replacing those tortilla chips with our full flavored Lulu Plantain Chips.
They are crispy and salty, perfectly served as the base of this dish that will then be topped off with a variety of mouth watering ingredients.
Ingredients:
Salsa Verde:
Chilaquiles:
Seems like a lot but once this is all put together, YOU WONT REGRET IT.
Let's talk about how to create this masterpiece.
You can start off by preparing the salsa and the chicken the night before to save you some time in the morning.
For the salsa, you'll need to blend the fresh ingredients including:
Tomatillo - Cilantro - Jalapeños (if you dare), blend until everything is broken down.
Add to a hot frying pan with some olive oil and cook these babies for about 5 minutes( add chicken stock if desired) and let them cool and store in the fridge until it's time to serve.
For our wonderful veggie, the poblano pepper, make sure to roast it over high heat until it is completely darkened, this doesn't make it spicy and roasting it brings out all its flavor. Remove the skin and seeds in a plastic bag to make it easier.
Finally lets build our dish:
Create a ‘bedding’ of chips as the base, then pour the salsa verde over the plantain chips, top it off with queso fresco, egg, avocado, and mexican cream. IN ANY ORDER YOU LIKE!
Take a bite and enjoy!
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Ingredients: