PICADILLO STUFFED PLANTAINS RECIPE BY TASTY
Stuffed plantains inspired by Puerto Rican cuisine.
Provided by Nichi Hoskins
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees.
- Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
- Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add ground beef and season with salt and pepper. Cook, breaking it up as you stir, until beef is no longer pink, about 5 minutes.
- Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
- Add chicken stock, tomato sauce, diced potatoes and olives. Bring to boil then reduce to simmer. Cover, and cook until potatoes are tender, about 15 to 20 minutes. Check for seasoning and add more salt and pepper if needed.
- Remove plantains from the oven and let cool slightly. Add 1 tablespoon of cheese to the bottom of the plantain "boat"; top with ⅓ to ½ cup of beef mixture and top with another 2 tablespoons of cheese. Repeat with remaining ingredients.
- Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.
- Garnish with cilantro and enjoy!
Nutrition Facts : Calories 801 calories, Carbohydrate 106 grams, Fat 33 grams, Fiber 8 grams, Protein 27 grams, Sugar 44 grams
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
TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)
The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!
Provided by LatinaCook
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
- Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
- Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g
PLANTAIN PICADILLO PIE WITH CHEESE
Provided by Joyce LaFray
Categories Cheese Garlic Olive Onion Bake Sauté Raisin Ground Beef Plantain Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
- Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
- For filling:
- Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
- Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
- *Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.
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