Stuffed Plantains

Name: Stuffed Plantains (Rellenos de Plátanos Maduros (Amarillos))
Cuisine: Puerto Rican
Ingredients: 6 ripe plantains (amarillos), unpeeled and halved; 2 quarts (8 cups) water; 6 ripe plantains (amarillos), unpeeled and halved; ½ teaspoon salt; 2 tablespoons cornstarch; 1½ tablespoons salt; 2 ounces (4 tablespoons) butter; ½ pound Cheddar cheese, shredded or ½ recipe of Basic Meat Filling; ½ pound Cheddar cheese, shredded or ½ recipe of Basic Meat Filling; Lard or vegetable oil (for deep-frying); Lard or vegetable oil (for deep-frying)

Rellenos de Plátanos Maduros (Amarillos)

Preparation info

16
Stuffings

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A—Plantain

6 ripe plantains (amarillos), unpeeled and halved
2 quarts (8 cups) water

Americas
Starter
Side dish
Vegetarian
Gluten-free
Puerto Rico

Method

Bring to a boil water and salt included in A. Add plantains, cover, and boil rapidly for 20 minutes. Drain, peel, and mash together with ingredients in B. Allow to cool slightly.
Coat hand palm with cornstarch. Spread some of the plantain mixture and make a nest in center. Stuff center with filling. Cover with plantain mixture