Plantain Chips with Jicama and Avocado Salsa

• 1 cup finely chopped jicama
• 1/2 cup finely chopped red peppers
• 1 jalapeno pepper, seeded, finely chopped
• 2 Tbsp. chopped fresh cilantro
• 1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
• 1 small avocado, chopped
• 1 cup oil
• 2 green plantains, each cut into 12 slices
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine first 5 ingredients in medium bowl; gently stir in avocados.
2. Heat oil in medium skillet on medium heat.
3. Add plantains; cook 3 min.
4. or until tender and evenly browned, turning after 1-1/2 min.
5. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness.
6. (See tip.)
7. Return plantains, 6 at a time, to skillet; cook 1 min.
8. on each side or until each is golden brown on both sides.
9. Remove from skillet; drain on paper towel-covered plate.
10. Cover to keep warm.
11. Repeat with remaining plantains.
12. Sprinkle plantain chips with cheese.
13. Serve with salsa.

jicama, red peppers, pepper, fresh cilantro, vinaigrette, avocado, oil, green plantains, parmesan cheese

Taken from www.kraftrecipes.com/recipes/plantain-chips-jicama-avocado-salsa-169169.aspx (may not work)