PLANTAIN EMPANADAS | ALLRECIPES
My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.
Provided by Yoly
Categories Appetizers and Snacks Pastries Empanadas
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 plantain empanadas
Number Of Ingredients 3
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.
Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 29.2 g, CholesterolContent 13.2 mg, FatContent 13.6 g, FiberContent 2.1 g, ProteinContent 4.3 g, SaturatedFatContent 3.5 g, SodiumContent 87.3 mg, SugarContent 13.8 g
PLANTAIN AND GOAT CHEESE GORDITAS RECIPE - SUE TORRES ...
These crispy, cheese-stuffed bites are the kind of Mexican comfort food chef Sue Torres cooks. "You can stuff the mashed plantains with lots of fun things, like chorizo, beans or shrimp," she says. The key to their success is finding ultraripe plantains, "so black and soft and sweet that you think you should throw them out." As with bananas, underripe plantains ripen more quickly when placed in a paper bag. More Mexican Recipes
Provided by Sue Torres
Categories Plantain
Total Time 1 hours 0 minutes
Yield makes 12 gorditas
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add the plantains and cook over moderately high heat until the skins split and the plantains are very tender when pierced with a knife, about 15 minutes. Transfer to a plate and let cool slightly. Peel the plantains. Transfer them to a bowl and mash well. Stir in the bread crumbs and salt and let cool.
- Line a platter with plastic wrap. Form the plantain dough into 12 portions and roll into balls. Poke a hole in the center of each ball and fill it with 1 teaspoon of the goat cheese. Seal the holes and reroll the dough into balls. Set the gorditas on the platter.
- In a large saucepan, heat the vegetable oil to 350°. Add the gorditas and fry until browned all over, about 5 minutes. Drain on a paper towel–lined plate. Serve the gorditas with the Spicy Tomato Sauce, Pickled Red Onions and sour cream.
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Reviews 4
Total Time 6 minutes
Cuisine Cuban
Calories 57 per serving
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