INGREDIENTS
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3 medium to large light-yellow plaintains (2 pounds)
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2 tablespoons olive oil
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1/4 teaspoon salt
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Cilantro Creme: 1/2 cup loosely packed cilantro leaves, washed
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1/2 cup reduced-fat sour cream
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2 tablespoons milk
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1/2 teaspoon hot pepper sauce
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1/8 teaspoon salt
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1/8 teaspoon black pepper