STUFFED PLANTAINS
My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 3
Number Of Ingredients 3
Steps:
- Cut plantain into 3 pieces, keeping the peel on.
- Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
- Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g
PLANTAIN EMPANADAS
My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.
Provided by Yoly
Categories Empanada Recipes
Time 30m
Yield 3
Number Of Ingredients 3
Steps:
- Cut plantain into 3 pieces with the peel left on.
- Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
- Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
- Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 29.2 g, Cholesterol 13.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 87.3 mg, Sugar 13.8 g
CHEESE FILLED PLANTAIN FRITTERS (PIONONOS)
Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese. They can also be stuffed with ground beef (picadillo). Recipe from about.com.
Provided by l0ve2c00k
Categories Puerto Rican
Time 45m
Yield 12 piononos
Number Of Ingredients 8
Steps:
- Peel the plantains. Slice each one lengthwise into 4 equal slices.
- In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
- Remove the slices and drain on paper towels until cool enough to handle.
- Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
- Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
- In a bowl, mix together the eggs, salt, flour and water.
- Cover the open ends of the piononos with the flour and egg mix.
- Fry the piononos on each end until it is sealed and golden.
Nutrition Facts : Calories 94.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 41.8, Sodium 101, Carbohydrate 14.9, Fiber 1.1, Sugar 6.8, Protein 3.3
CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h3m
Yield 4 canoas
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
- Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
- Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
- Make the plantains: Trim the ends off of the plantains, then peel.
- Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
- Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
- Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
- Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
- Enjoy!
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