Preparation:
1. Heat oven to 375 degrees. Trim ends of plantains; leave peel on. Slit each plantain lengthwise. Place plantains slit-side up on roasting pan; bake until creamy and tender, 30 to 40 minutes. Remove plantains; cool slightly. Leave oven on.
2. Peel plantains; cut into 1/2-inch-thick diagonal slices. Place in oven-proof serving dish. Sprinkle with lime juice and chili powder; dot with butter. Season with salt. Toss gently. Return to oven, and heat through, about 10 minutes.
Nutrition information per serving: Calories 290; Fat 8 g; Saturated fat 5 g; % calories from fat 24; Cholesterol 20 mg; Sodium 90 mg; Carbohydrates 58 g; Protein 2.5 g; Fiber 4.3 g
Per serving (excluding unknown items): 67 Calories; 8g Fat (99% calories from fat); 0g Protein; 0g Carbohydrate; 20mg Cholesterol; 77mg Sodium |
