When I crave crunchy snacks, I always make Nicaraguan Tajadas con Queso. It’s a dish made of cripsy plantain chips, and fried cheese (queso frito) that’s topped with Homemade Repollo (pickled cabbage slaw). It’s so easy and fun to make. Not to mention, it’s finger food! Who doesn’t love that?
Tajadas – Green Plantain Chips
The recipe for Nicaraguan Tajadas con Queso is the easiest dish you will EVER make. It literally only has 3 ingredients: green plantains, white frying cheese and repollo! If you remember, I previously posted my homemade repollo recipe, so I already saved you a step. I’ll add the link below:
- Nicaraguan Ensalada de Repollo: http://nataknowsbest.com/ensalada-de-repollo/
The first step in this recipe is frying the green plantain. Since plantains are hard to work with, remember to start by chopping off the tips from each side. Then using a sharp knife, score the belly of the plantain and peel the skin. I have an easier time peeling the skin by using the edges of my thumb but you can also use a spoon to assist.
Next, slice the plantain in two medium sized pieces. Grapping the pieces vertically, slice thin strips of plantain. Since, tajadas are known as paper-thin plantain chips, make sure to slice them similar to the store-bought versions.
Nata Tip: For consistently thin plantain slices, I recommend using a mandoline slicer.
Queso Frito – Fried White Cheese
The second step in this recipe is slicing the white cheese in thick cubes. It’s important to note: that not any white cheese will work in this recipe. The best white frying cheese I’ve used is Queso Para Freir from the brand Ole’. It’s available in most supermarket with International or Latin aisles. If you can’t find it in your local stores, here’s a link to purchase:
- Ole’ Queso Para Freir: https://www.walmart.com/ip/Ole-Frying-White-Cheese-2-lb/43982002
I prefer slicing the cheese in cubes instead of long strips because you get bite size pieces with every piece of green plantain.
Frying
Both of the ingredients in Nicaraguan Tajadas con Queso fry up quickly. Remember, everything is sliced thinly or in small cubes, so make sure to stay alert. Fry the plantains and the cheese in separate batches; both using vegetable oil. You’ll know when the plantains and cheese are done because they will appear golden in color.
Rest the plantains in a paper towel lined plate and lightly salt. Serve by placing the plantains in the center of a plate. Add the fried cheese cubes and then place the homemade repollo on top. For extra flavor, drizzle some of the repollo juice over the tajadas and enjoy!
Stay Connected
- To watch step-by-step video tutorials, subscribe to my YouTube channel: www.youtube.com/c/nataknowsbest
- For exclusive content and updates, subscribe to my Newsletter: www.nataknowsbest.com
Nicaraguan Tajadas de Queso
Ingredients
- 1 large green plantain
- 1 block of white frying cheese (brand ole’ – queso para freir)
- 1 spoonful of homemade repollo
Instructions
- Peel and slice the green plantain in thin strips similar to store-bought plantain chips.
- Next, cube pieces of white frying cheese.
- In a medium-high heat frying pan with vegetable oil, first fry the plantain strips until golden. Remove when done and lightly salt on a paper towel lined plate.
- Second, fry the cubes of white cheese for about 2 minutes or until golden.
- Last serve the plantain chips are the bottom of plate, add the fried cheese cubes and top with a spoonful of homemade repollo.
