Layered Plantain & Pork Casserole

• 1/4 cup oil
• 8 ripe plantains, peeled, sliced
• 3 cups chicken broth, heated
• 5 cloves garlic, minced, divided
• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 6 oz. Mexican chorizo, casing removed
• 1 small onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 tsp. dried Mexican oregano
• 1 green pepper, chopped
• 1 plum tomato, chopped Safeway 1 lb For $1.29 thru 02/09
• 1/2 lb. pork blade steak, cut into 1/2-inch pieces
• 1/2 cup shredded KRAFT Queso Quesadilla Cheese

1. Heat oil in large skillet on medium-high heat.
2. Add plantain slices, in batches; cook 3 min.
3. on each side until golden brown on both sides.
4. Place in large bowl.
5. Add broth; mash plantains until smooth.
6. Stir in half the garlic; cover to keep warm.
7. Cook and stir bacon in same skillet until crisp.
8. Remove from skillet with slotted spoon; drain on paper towels.
9. Discard drippings from skillet.
10. Crumble chorizo into skillet.
11. Add onions, oregano and remaining garlic; cook 5 min.
12. or until chorizo is done, stirring frequently.
13. Stir in peppers and tomatoes; cook 3 min., stirring occasionally.
14. Stir in chopped pork steak; cook and stir 2 min.
15. or until evenly browned.
16. Stir in bacon.
17. Layer half the plantain mixture in 2-qt.
18. microwaveable casserole; cover with layers of meat mixture, remaining plantain mixture and cheese.
19. Microwave on HIGH 5 min.
20. or until pork steak is done and casserole is heated through.

oil, plantains, chicken broth, garlic, bacon, chorizo, onion, oregano, green pepper, tomato, pork blade steak, quesadilla cheese

Taken from www.kraftrecipes.com/recipes/layered-plantain-pork-casserole-125083.aspx (may not work)