| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 tablespoon ground cumin
- 1 3/4 cups low-sodium chicken broth
- 1 cup milk
- 2 cups shredded pepper-jack cheese, divided
- 6 ounces raw Mexican chorizo, casings removed
- 1 pound ground turkey
- 2 tablespoons Worcestershirek sauce
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 4 to 6 ripe black-skinned plantains, peeled, halved horizontally and thinly sliced lengthwise
- Paprika, to taste
- Chopped fresh cilantro leaves, for serving
Instructions
- Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.
- Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
- Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.
- Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don’t overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 746 |
| Total Fat | 42 g |
| Saturated Fat | 20 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 26 g |
| Protein | 38 g |
| Cholesterol | 146 mg |
| Sodium | 1043 mg |
Reviews
I have made this multiple times throughout the years for get together. It is always a delightful surprise to guests. I make as written
Purchased tamales— 2 kinds of meat filling. Purchased 2 kinds of meat- chorizo & turkey. Bought cheese- pepper jack.
I made this recipe just as printed and it turned out pretty good, very tasty! Next time, I might use tortillas for the layers and chop the plantains and add them when I add the meat just so it stays together like “lasagna” a little better. Hubby loved it!
This recipe is one of my standbys and always gets wows. If you don’t like sweet and salty, you might not like it as much. I usually use ground pork (lean, if I can get it and my favorite Mexican tomato sauce if possible – delicioso!
This recipe is delicious and fairly easy to make. Awesome variation on a traditional lasagna. You can even leave out the Chorizo.
Although it didnt look particulary beautiful, the whole family loved it and said it was a keeper.
We love lasagna and I am always looking for different twists. This recipe is delicious.
My fiance is Dominican and he thought this was absolutely insane. Kids even devoured it!
Only advice, let the dish set for about 30 minutes before cutting..otherwise too runny.
Only advice, let the dish set for about 30 minutes before cutting..otherwise too runny.
I loved this recipe! I use ground turkey with italian sausage and 1 cup of pepper jack cheese and 1 cup of any cheddar cheese leftover in the fridge. Love it
This recipe combines sweet and savory to a T. My husband loved it. His best friend wanted to clone me. This recipe is amazing. I did substitute ground hamburger for the ground turkey at my husband’s request and added more pepper jack cheese. This is now a household favorite and is requested often. Please try it…make sure your plaintains are blackened…it took 10 days for my ripe plaintains to turn black…but worth the wait.