- 2 tablespoons vegetable oil
- 2 large ripe plantains, peeled and sliced lengthwise on a diagonal
- ½ cup TROPICAL Fresco Centroamericano, crumbled
- ¼ cup TROPICAL Crema Centroamericana
In 12-inch skillet, over medium-high heat, in hot vegetable oil, cook plantain slices until well browned and golden on both sides, turning occasionally.
Place cooked plantains on large platter. Sprinkle with Queso Fresco and drizzle with crema.