A strange combination that makes the ideal salad for autumn!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 ripe plantain
- 4 ½ tablespoons shredded mild Cheddar cheese
- 2 tablespoons vegetable oil
Instructions
- 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.
- Any mild cheese, white or yellow, can be used
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 80 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
came out great, plan on trying different cheeses, as well as season, to taste.