Cheese-Filled Green Plantains recipe

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Ingredients

5 whole green plantains, unpeeled
1 tablespoon salt
½ teaspoon ground black pepper
1 ½ cups queso fresco, cut into 1/2 inch cubes
4 cups vegetable oil for frying

Nutrition Info

200.7 calories
carbohydrate: 25.5 g
cholesterol: 10 mg
fat: 10.2 g
fiber: 1.7 g
protein: 4.7 g
saturatedFat: 2.6 g
servingSize: -
sodium: 624.8 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the whole plantains with enough water to cover to a boil, reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.

  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  3. Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.

Recipe Yield

12 servings

Recipe Note

The green plantain tastes like a potato! With the stretchy, cheesy center, this is a recipe any potato lover will want to make. Serve with sour cream or ketchup.

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