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
FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO
Provided by Aarón Sánchez
Categories appetizer
Time 1h30m
Yield 16 hors d'oeuvres servings
Number Of Ingredients 7
Steps:
- In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes.
- Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used.
- Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
- In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling.
- Serve drizzled with the cumin-crema fresca sauce.
FRIED PLANTAINS WITH SPICED BEEF: PIONONOS
Steps:
- In a saute pan, melt butter and oil and saute plantains until golden brown. Remove and place on absorbent paper and season with salt and pepper
- Add more oil, if needed, to saute pan and when it is hot, add onions, peppers, and garlic, and saute until onions become translucent.
- Add meat and saute until meat crumbles and browns.
- Add tomatoes and season lightly. Cook until meat is tender or about 10 more minutes. If meat releases too much moisture, dust with flour and cook for an additional 10 minutes.
- Remove from stove, add the olives and capers, and season with vinegar Mix well and adjust seasonings as needed.
- Heat a 6-inch non-stick omelet pan over medium-high heat. Add 2 teaspoons oil. When hot, add 3 to 4 ounces of meat mixture to pan and heat thoroughly.
- Pour about 6 ounces (2 beaten eggs) over meat mixture in the pan to make a sort of omelet. Reduce heat to low-medium to allow egg to cook evenly. When "omelet" is firm, flip it over and let cook until firm on the other side.
- Remove pan from heat and slide "omelet" out of pan onto a clean cutting board. Using a 6-inch round metal cutter, cut a neat circle out of the cooked egg. Using an offset metal spatula, place any scrap pieces cut from the egg onto the center of a heated dinner plate. Carefully place the circle of egg on top. Make a criss-cross of fried plantains on top of egg. Continue making "omelets" until all the mixture and eggs are used. Serve immediately.
PIONONOS
Steps:
- Preheat oven to 400°F.
- Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
- Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.
PIONONOS
One of the first memories I have of my mother cooking is her preparing piononos, a snack she'd make when she was feeling creative. Now, my mom wasn't the kind of Puerto Rican mother who spent all day in the kitchen or passed down the recipes she learned from her abuela. She was a nurse and barely had time to cook. But when she did, her natural Puerto Rican superpowers kicked in, and bam! We'd have piononos. This classic Puerto Rican snack is made with ripe plantains fried and topped with picadillo (sweet-and-savory beef). It's very popular at weddings or family events as a bite-size appetizer.
Provided by Food Network
Categories appetizer
Time 45m
Yield 5 to 6 servings
Number Of Ingredients 14
Steps:
- For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
- Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
- For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
- Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
- Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
- Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
- Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
- Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
- Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.
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