Cuban Plantain Corn Croquettas

Level

Intermediate

Prep

15 minutes

Cook

27 minutes

Servings

33 to 36 croquetas

These mini plantain corn croquetas are like mini corn muffins and are a perfect side dish to any meal. Serve topped with a spicy bean sauce

The Secret Ingredient

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

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Nonstick cooking spray
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2 ripe plantains
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1 package (12 ounces) STOUFFER'S Corn Souffle, defrosted*
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2 large eggs
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3/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
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1 cup all-purpose flour
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1/2 cup corn meal
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1 1/2 teaspoons baking powder
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1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
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1/4 teaspoon garlic powder
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1/4 teaspoon dried basil
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1/3 cup corn kernels
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1 1/2 cups (6 ounces) crumbled queso fresco
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1 tablespoon vegetable oil
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1 cup black beans, drained
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1/3 cup roasted, peeled, seeded and chopped poblano chile

Make It

Step 1

Preheat oven to 350° F.

Step 2

Spray a mini muffin pan with nonstick cooking spray.

Step 3

Place plantains in a food processor; cover. Pulse until completely mushy. Add Corn Soufflé, eggs and 1/4 cup evaporated milk. Pulse again until combined.

Step 4

Combine flour, corn meal, baking powder, bouillon, garlic powder and basil in a bowl; stir well. Add to food processor; pulse to combine. Transfer to a large bowl. Stir in corn kernels and queso fresco.

Step 5

Spoon about 1 to 2 tablespoons of batter into each muffin cup, filling ¾ full.

Step 6

Bake for 15 minutes or until wooden pick inserted in croqueta comes out clean.

Step 7

Heat oil in a medium skillet over medium heat. Add black beans; fry for about 3 to 4 minutes. Stir in remaining 1/2 cup evaporated milk; cook for 3 minutes.

Step 8

Smash beans with a potato masher until creamy smooth. Stir in poblano chiles. Spoon about 2 teaspoons sauce over each croqueta.

Step 9

* Defrost Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.