The green plantain has a potato-like flavor! Any fan of potatoes will want to try this recipe because of the gooey, cheese-filled center. Serve with ketchup or sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 625 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor was good however the cheese did not melt and the plantains fell apart. Recipe should warn that it requires some of the plantain water in order to make them moist enough to preserve their shape. Will try this again but with some of this water.
Flavor was good however the cheese did not melt and the plantains fell apart. Recipe should warn that it requires some of the plantain water in order to make them moist enough to preserve their shape. Will try this again but with some of this water.
I really liked this idea and the finished product was good. It could have been my lack of cooking ability that led to them being so greasy and falling apart and it seemed like it needed one more flavor that I could not determine. The next time I cook these, I think I will try adding a little oil to the plantain mix and cook it in the oven. I haven’t been able to think of the other flavor I would like to add.
Good recipe. I suggest cooking it a few minutes longer and serve with a red enchilada sauce.
This is a good recipe. Just a few modifications: since queso fresco does not melt, I will probably use a different cheese next time (maybe Monterrey cubes or even pepperjack). Also, make sure to reserve some of the water from boiling the plantains to add to when mashing, otherwise they are too dry and will crumble when molding into balls. Finally, if you are a garlic lover you can add a couple of pressed cloves or some garlic powder when mashing, it will enhance the flavor. Serve with avocado and some sewed meat and presto!