Chile Con Carne Canoas
These Chile Con Carne Canoas turn sweet, caramelized plantains into the ultimate savory-meets-sweet vessel for bold flavor. Ripe plantains are roasted until soft and golden, then stuffed with melty Monterey Jack and a rich chile con carne filling seasoned with Spanglish Asadero Chile Con Carne Seasoning. Topped with fresh guacamole, Pico de Gallo, and a smoky chipotle lime crema, every bite delivers a perfect balance of sweet, savory, and spicy.
A fun, unexpected twist on classic stuffed plantains, this dish is perfect for impressing guests or treating yourself to something a little different.
These Chile Con Carne Canoas turn sweet, caramelized plantains into the ultimate savory-meets-sweet vessel for bold flavor. Ripe plantains are roasted until soft and golden, then stuffed with melty Monterey Jack and a rich chile con carne filling seasoned with Spanglish Asadero Chile Con Carne Seasoning. Topped with fresh guacamole, Pico de Gallo, and a smoky chipotle lime crema, every bite delivers a perfect balance of sweet, savory, and spicy.
A fun, unexpected twist on classic stuffed plantains, this dish is perfect for impressing guests or treating yourself to something a little different.
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 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
Pico de Gallo:
3 Roma tomatoes, diced
¼ Cup white onion, diced
2 jalapeños, diced
2 Tbsp cilantro, chopped
Juice of ½ lime
Chipotle Lime Crema:
½ Cup sour cream
1 chipotle pepper in adobo
1 Tbsp adobo sauce
Juice of 1 lime
1 garlic clove
Instructions
Make the chile con carne: Cook the beef, onion, bell pepper, and poblano in a cast iron skillet until browned and softened. Add the garlic, Spanglish Asadero Chile Con Carne seasoning, and tomato paste. Cook for 1–2 minutes, then add the beef broth and simmer until thick.
Cook the plátanos maduros: Set the grill for indirect heat at 350°F. Peel the plantains and roast for 20–30 minutes, until soft and caramelized.
Prep the toppings: Blend the chipotle lime crema ingredients until smooth. Mix the guacamole ingredients. Mix the pico de gallo ingredients.
Build the canoas: Slice the 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 the cheese is melted and bubbly.
Finish and serve: Top with guacamole, pico de gallo, chipotle lime crema, and cotija cheese.
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