Baked Plantain With Cheese Food

BAKED RIPE PLANTAINS WITH CHEESE

Steps:

• Pre-heat oven to 400 F
• Peel the plantains, place them on a baking sheet and rub them with butter or oil.
• Bake the plantains for 30 minutes, then turn each one and bake for another 15-20 minutes or until golden on both sides.
• Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with the cheese slices.
• In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

CHEESE-FILLED GREEN PLANTAINS

Steps:

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

FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO

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.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

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!

GRILLED PLANTAINS WITH CHEESE & BACON

Steps:

• Heat grill to low heat.
• Grill plantains 15 to 20 min. or until blackened and softened, turning frequently.
• Trim ends of plantains; remove peels. Diagonally cut each plantain into 8 slices.
• Serve topped with remaining ingredients.

BAKED BANANA (PLANTAIN) WITH BACON AND CHEESE

Steps:

• Preheat the oven to 400°, cut the ends of the plantains and peel.
• Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes.
• Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon.
• Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.
• Chimichurri or cilantro pesto to serve.