Ingredients

• 3 tablespoons olive oil, divided
• 2 green (unripe) plantains, peeled, cut into ¼ inch slices
• 4 ounces PHILADELPHIA Cream Cheese
• 1 cup shredded chicken (store bought is fine or you can make your own)
• 3 cloves garlic, chopped
• 1 medium onion, diced
• 1 medium-sized mango, diced
• 1/4 cup cilantro, chopped
• 1/2 cup finely shredded cheddar cheese
• 1 medium tomato (firm), diced

Directions

1. In a large skillet heat 2 tablespoons olive oil on medium-high heat. Cook plantains 2-3 minutes on each side or until they are an even golden color. Remove and place on a paper towel and blot for excessive oil. Smash plantains with a heavy object, such as the bottom of a heavy pan, glass, or rolling pin. Return plantains to the oil and fry an additional 2 minutes on each side or until a golden brown color. Return twice-fried plantains to a new paper towel and set aside.
2. In a medium skillet heat 1 tablespoon olive oil on medium –high heat. Sautee onions for about 3 minutes and then add shredded chicken, garlic, and mango and cook for an additional 5 minutes. Reduce heat to low and add cream cheese. Stir mixture frequently until the cream cheese is completely melted and has a nice consistency with the chicken mixture (2-3 minutes). Season with salt and pepper to your liking.
3. Preheat oven to 375 degrees. Arrange plantains on an oven-safe plate or baking sheet. Add about 1 tablespoon of the chicken mixture to each plantain. Top each one with a pinch of shredded cheddar cheese. Bake about 5 minutes or until the cheddar cheese is melted. Add diced tomatoes to each plantain appetizer as a garnish.