Loaded Plantains Recipe

Prepare plantains

Peel the ripe plantains by cutting off both ends and running a paring knife lengthwise through the peel to remove it. Slice each plantain on the diagonal into 1/2-inch thick pieces to maximize surface area for browning.

Heat oil

In a heavy skillet (cast iron or stainless) or a medium saucepan, pour 2 cups vegetable oil and heat over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of plantain sizzles immediately when added.

Fry plantains

Working in a single layer and not overcrowding the pan, fry plantain slices 2–3 minutes per side until deeply golden and caramelized. Use a slotted spoon to transfer fried plantains to a paper-towel-lined tray. Sprinkle immediately with 1 tsp kosher salt. Keep warm in a low oven (200°F / 95°C) while finishing toppings.

Combine 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro in a medium bowl.

Add 2 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir gently to combine, taste and adjust seasoning or lime as needed. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

In a small bowl or mini food processor, combine 1/2 cup crumbled queso fresco, 1/2 cup sour cream, 1 tsp hot sauce, 1 tsp lime zest, and 1/4 tsp salt. Blend or whisk until smooth; add up to 1 tbsp water to reach a pourable but thick crema consistency. Taste and adjust hot sauce or salt.

Prepare garnishes: thinly slice scallions and measure out 1/4 cup sliced pickled jalapeños, 2 tbsp crumbled cotija, and 1 tbsp micro cilantro (or chopped cilantro). Keep ready for assembly.

Arrange the warm fried plantain slices on a large sharing plate or individual plates in a single layer or slightly overlapping.

Spoon 2–3 tbsp of the black bean salsa over each handful of plantains (or distribute evenly across the plate).

Drizzle the spicy queso fresco crema over the plantains and beans in a thin zigzag or dot pattern, using as much as desired (about 2–3 tbsp per 3 plantains).

Scatter pickled jalapeño slices over the top, sprinkle with crumbled cotija and sliced scallions, and finish with micro cilantro. Add a light sprinkle of flaky sea salt (about 1/8–1/4 tsp) and garnish with lime wedges on the side.

Serve immediately while plantains are warm. Recommend pairing: Frita Sangria, Frita Mojito, or a flight of rum as suggested.