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