Queso Frito and Fish Tostones

Ingredients

• 2 green plantains 
• 6 cups canola oil
• 2 fish fillets (such as snapper or tilapia)
• Salt and pepper
• 2 cups all-purpose flour
• 1 lime cut into wedges 
• 4 slices of Tropical Queso de Freír
• 2 cups of Tropical Shredded Taco Blend
• 1 cup Tropical Crema Centroamericana 
• ½ cup ketchup 
• Fresh cilantro for garnish

Preparation

1. Preheat the oven to 375 degrees.
2. Peel the plantains.
3. Heat 4 cups of oil in a large skillet. When the oil is hot immerse the whole plantains and fry them on both sides, approximately 3 ½ minutes per side
4. Remove the plantains from the skillet and place them on a towel-paper lined plate. Flatten them by placing a plate on top and pressing down.
5. Return them to the hot oil and fry for 1 minute on each side. Take them out of the skillet, draining them on paper towels then salt immediately.
6. Pat the fish fillets dry with paper towels and add salt and pepper on both sides. 
7. Put the flour in a wide, shallow bowl. Toss the fish into the bowl to evenly coat.
8. Fry each fillet in the hot oil (same oil used for tostones) and cook until golden brown (about 5 minutes each side). Set aside.
9. In a medium skillet, heat the clean canola oil (2 cups remaining) and fry the slices of Queso de Freír until golden brown, place them on a towel-paper lined plate to soak up any excess oil.
10. Place the tostones on a baking sheet, then put on top (making layers) the fried fish, two slices of Queso Frito and sprinkle with Taco Natural Cheese Blend.
11. Take the baking sheet with the tostones to the preheated oven and bake for 15 minutes or until the cheese is melted.
12. In the meantime, mix the Crema with the ketchup and fresh lime juice.
13. Remove the tostones from the oven and place each on a plate. Drizzle with the desired amount of sauce and finish with chopped cilantro. 
14. Serve with black beans, white rice and a salad.