Cheese Filled Green Plantains Food

STUFFED PLANTAINS

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.

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.

CHEESE FILLED PLANTAIN FRITTERS (PIONONOS)

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.

PLANTAIN EMPANADAS

Steps:

• Cut plantain into 3 pieces with the peel left on.
• Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
• Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
• Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.