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Almond Breeze Cuban Plantain Nachos

Almond Breeze Cuban Plantain Nachos

Delicious and easy to make

This Almond Breeze Cuban Plantain Nachos recipe is delicious and easy to make. Plus the cheese sauce is thickened with almond milk, which makes for a lighter but still tasty topping to your dish.

Notes

Note: Sauce may be prepared several days ahead stored tightly covered in the refrigerator. Thin with additional Blue Diamond Unsweetened Original Almond Breeze as needed.

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients

  • 1/2 Cup Shredded Swiss Cheese
  • 1/3 Cup Shredded Monterey Jack Cheese
  • 1/3 Cup Shredded Sharp Cheddar Cheese
  • 1 Tablespoon Cornstarch
  • 1 Cup Blue Diamond Unsweetened Original Almond Breeze
  • 2 Tablespoons Finely chopped pickled jalapeno peppers
  • 1 Tablespoon pickled jalapeno pepper jar juice
  • 1 Teaspoon Onion powder
  • 1 1/4 Teaspoon Tajin Clasico Seasoning, divided
  • 1/2 Cup Refried beans
  • 6 Ounces Roast plantain chip (1 bag)
  • Fresh pico de gallo

Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Picadillo with Plantains from Well Fed Weeknights

Big news! The third book in Melissa Joulwan’s best-selling Well Fed series is almost here, and in my opinion, it’s the best one yet. Well Fed Weeknights is packed full of creative and delicious dinner recipes that can all be made in 45 minutes or less.

I’ve been a fan of Mel’s scrumptious recipes ever since I first made her carnitas years ago, so I was super excited when I got my hands on a preview copy of the book. Since I love Cuban food and especially adore plantains, this picadillo with plantains called out to me right away.

Picadillo is sort of like a hash made with ground beef and various other additions depending on the country each version hails from. This Cuban one starts off with onion, garlic, and a fragrant mix of spices starring cumin, coriander, and cinnamon, and is finished off with chunks of green plantain, sweet raisins, and green olives.

The picadillo is then served with lime slices, scallions, cilantro, and–if you’re me and you like to try out food trends but usually do so several months late–avocado roses. The result is a dish that’s satisfying and interesting in the best way, with sweet pops of raisin, sour olives, perfectly spiced meat, chewy plantains, and creamy avocado coming together to make quite a flavor party.

The weeknight fun doesn’t stop there, though: the book has 128 recipes for complete meals, and they are all colorful, nutritious, and well-balanced. Some of the recipes are basic formulas with a bunch of unique variations. For example, Mel shares a technique for velvet stir-fry and then 8 different iterations, including Hoisin Mushroom Chicken and Orange Beef with Walnuts.

She also has 8 different burger ideas that make me want to spend 8 days a week eating burgers. I also can’t wait to try Moroccan Steak Salad with Fig & Pistachio Dressing, Bacon-Jalapeño Balls with Everything Carrots, Dan Dan Noodles, and Sesame-Almond Cod with Cauliflower Rice.

Ready to order and make your weeknights endlessly delicious? Get it right here!

To keep you well fed while you await the book’s arrival, why not whip up a batch of this picadillo with plantains right now? Only half an hour stands between you and all of this!


Watch the video: Every Basic to Bougie Episode Season 3. MTV (September 2021).