Stuffed Plantains Recipes

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

PLANTAIN STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
• Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
• Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.

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.

STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL

Steps:

• Preheat the oven to 275 degrees F.
• In a small bowl mix adobo, Sazon, and pepper and set aside.
• Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
• Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
• In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.
• Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.

CHIKTAY ARANSO STUFFED PLANTAIN CUPS

Steps:

• Remove the saltiness of the herring by placing it in a bowl of cold water and allowing it to soak for 5 to 10 minutes. Drain the water, then place the herring in a pot of water and boil for 10 to 15 minutes. The herring should taste no more than mildly salty; if it is still salty, boil for another 5 minutes and drain. Shred the herring with 2 forks, removing any large bones.
• Pour the olive oil into a large skillet and set over medium-high heat. Add the carrots and red onions and cook, covered, for 2 minutes. Add the green pepper, red pepper, orange pepper and chopped Scotch bonnet chiles and cook, covered, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the garlic and cook an additional minute.
• Add the shredded herring. Puncture the whole Scotch bonnet chile with the 2 cloves and add it to the skillet. Add the chicken bouillon, adobo seasoning, garlic powder, thyme, some parsley and lime juice. Mix everything well. Cover and let cook down for 5 minutes. Remove from the heat. Discard the whole Scotch bonnet and the thyme sprig.
• Pour the frying oil into a large skillet and set over medium-high heat. Peel the plantains and cut each into 4 to 5 pieces. Fry the pieces until lightly browned, about 4 minutes. Remove from the pan and press each piece of plantain flat; you can use a plantain press or the bottom of a small heavy pan or a plate. Mold the plantains into cup shapes (you can use a lemon squeezer or a tostonera with a rounded shape). Carefully fry the plantain cups again for 1 to 2 minutes. Drain the cups on a paper towel-lined plate or on a wire rack and sprinkle lightly with salt (optional).
• Fill the fried plantain cups with the smoked herring mixture. Garnish with diced tomato, avocado and sour cream if using and enjoy!

STUFFED PLANTAINS

Steps:

• For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
• Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
• For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
• Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

STUFFED PLANTAIN BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains.
• Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking.
• To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm.
• Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog.

STUFFED PLANTAINS

Steps:

• Heat oven to 375°F.
• Place plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
• Meanwhile, cook onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 3/4 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
• Top with bacon and remaining cheese. Bake 5 min. or until cheese is melted.