Skillet Piñon

Cut plantains into 1/2-inch-thick lengthwise slices.

Heat 2 Tbsp. dressing in large nonstick skillet.

Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides.

Remove from skillet. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains; remove from skillet. Cover to keep warm.

Add peppers, onions, garlic, 1/4 cup cilantro, olives and remaining dressing to skillet; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; cover. Simmer on low heat 20 min. or until meat is done, stirring occasionally.

Transfer to bowl; cover to keep warm. Wipe out skillet with paper towels; spray with cooking spray.

Beat eggs and milk with whisk until blended; pour half into skillet. Top with layers of half each plantains, meat mixture and cheese. Repeat all layers; cover. Cook on low heat 30 min. or until center is set. Cool 5 min.; sprinkle with remaining cilantro.