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Chile Con Carne Canoas
Prep
cook
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A smoky twist on a classic stuffed sweet plantain canoe — roasted ripe plantains filled with cheesy chile con carne, then topped with guacamole, pico de gallo, chipotle lime crema, and cotija. 🔥
Ingredients
🌶️ Chile Con Carne
- 1 lb ground beef
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 2 tbsp Spanglish Asadero Chile Con Carne Seasoning
- 2 tbsp tomato paste
- ½ cup beef broth
🌴 Canoas
- 4 ripe yellow-black plantains (plátanos maduros)
- 2 cups Monterey Jack cheese, shredded
- Cotija cheese for topping
🥑 Guacamole
- 3 avocados
- Juice of 1 lime
- ¼ cup red onion, diced
- 2 tbsp cilantro, chopped
- Spanglish Asadero Garlic Salt
🍅 Pico de Gallo
- 3 Roma tomatoes, diced
- ¼ cup white onion, diced
- 2 jalapeño, diced
- 2 tbsp cilantro, chopped
- Juice of ½ lime
- Spanglish Asadero Garlic Salt
🌶️ Chipotle Lime Crema
- ½ cup sour cream
- 1 chipotle pepper in adobo
- 1 tbsp adobo sauce
- Juice of 1 lime
- 1 garlic clove
- 2 Tsp Spanglish Asadero Sweet Chipotle
Chili Con Carne
Directions
- Make the Chile Con Carne
Cook beef, onion, bell pepper, and poblano in a cast iron skillet until browned and softened.
Add garlic, Spanglish Asadero seasoning, and tomato paste.
Cook 1-2 minutes.
Add beef broth and simmer until thick.
- Cook the Plátanos Maduros
Set grill for indirect heat at 350°F.
Peel plantains and roast for 20-30 minutes until soft and caramelized.
- Prep the Toppings
Blend chipotle lime crema ingredients until smooth.
Mix guacamole ingredients.
Mix pico de gallo ingredients.
- Build the Canoas
Slice plantains lengthwise, leaving the bottom intact.
Stuff with Monterey Jack, chile con carne, and more Monterey Jack.
- Melt the Cheese
Return to indirect heat for 10-15 minutes until cheese is melted and bubbly.
- Finish & Serve
Top with 🥑 guacamole, 🍅 pico de gallo, 🌶️ chipotle lime crema, and cotija cheese.
🔥🌴🛶 Sweet plantains + smoky chile con carne = the perfect bite.
