My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.
Ingredients
- 1 large ripe plantain
- 4 ½ tablespoons shredded mild Cheddar cheese
- 2 tablespoons vegetable oil
Directions
Step 1
Cut plantain into 3 pieces with the peel left on.
Step 2
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.
Step 3
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.
Step 4
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.
Cook’s Note:
Any mild cheese, white or yellow, can be used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 243 | |
% Daily Value * | |
Total Fat14g | 17% |
Saturated Fat4g | 18% |
Cholesterol13mg | 4% |
Sodium87mg | 4% |
Total Carbohydrate29g | 11% |
Dietary Fiber2g | 8% |
Total Sugars14g | |
Protein4g | |
Vitamin C17mg | 85% |
Calcium91mg | 7% |
Iron1mg | 4% |
Potassium457mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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