Plantains Stuffed with Cheese

  1. Trim the ends of the plantains, but do not peel.
  2. Cut into pieces about 5 inches (13 cm) long.
  3. Put into a saucepan, cover with water, cover, and bring to a simmer.
  4. Continue cooking over medium heat until the flesh is soft-the skin will probably split open-about 1 hour.
  5. Drain and set aside to cool.
  6. Peel the plantains, and break into the container of a food processor.
  7. Add the flour and salt and process to a fairly smooth consistency.
  8. Heat the oil in a skillet-it should be about 3/4 inch (2 cm) deep-over low heat.
  9. Wet your palms a little and divide the mixture into eight equal parts.
  10. Roll one into a ball about 2 inches (5 cm) in diameter.
  11. Press it out either with your hands or with a tortilla press lined with plastic bags to a circle about 4 inches (10 cm) across and 1/4 inch (.75 cm) thick.
  12. Put about 1 scant tablespoon of the cheese across the center of the dough, but not right to the edge.
  13. Again wet or lightly oil your palms, and form the dough into a banana shape about 5 inches (13 cm) long and 1 1/4 inches (25 cm) wide.
  14. The oil should now be hot but not exceed 250F (120C) or the outside will brown too much while the inside is still raw.
  15. Fry two or more of the bananas, depending on the size of the pan-remember that you need plenty of room to turn them over as they tend to stick to the bottom of the pan.
  16. Fry for a few seconds, then start to roll them over from time to time until they are an even, golden brown color-10 to 12 minutes.
  17. Remove and drain.
  18. (see Notes)
  19. Serve hot for a snack.

plantains, flour, salt, vegetable oil, chiapas cheese

Taken from www.cookstr.com/recipes/plantains-stuffed-with-cheese (may not work)

Another recipe

Switch theme