Plantain Picadillo Pie With Cheese Recipes

PLANTAINS STUFFED WITH PICADILLO

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
• Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
• Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
• Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
• Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.

PLATANO & PICADILLO PIE

Steps:

• For crust: Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling. Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside. For filling: Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal. Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve. *Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.