When I was in Philly a few weeks ago, we went to this awesome Mexican restaurant and I ordered this amazing grilled chicken dish. For dinner a few nights ago, we'd planned on making salsa chicken but we didn't have any cheese so I thought I'd try and remake that awesome grilled chicken. While grabbing some ingredients out of the fridge, I also found a plantain that my sister had bought so I made some tostones.
1/4 cup sour cream
1 tablespoon adobo sauce (from canned chipotles)
Plantains are like super sturdy bananas so peeling them can be kind of annoying, especially when they're green and not yet ripe. The best way to do it is to score the skin all over so you can kind of chip and peel it.