Ingredients1 h 45 m servings 201
- Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 201 calories; 10.2 25.5 4.7 10 625 Full nutrition
ReviewsRead all reviews 4
This is a good recipe. Just a few modifications: since queso fresco does not melt, I will probably use a different cheese next time (maybe Monterrey cubes or even pepperjack). Also, make sure to...
Good recipe. I suggest cooking it a few minutes longer and serve with a red enchilada sauce.
Flavor was good however the cheese did not melt and the plantains fell apart. Recipe should warn that it requires some of the plantain water in order to make them moist enough to preserve their ...