The green plantain tastes like a potato! With the stretchy, cheesy center, this is a recipe any potato lover will want to make. Serve with sour cream or ketchup.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

201 calories; protein 4.7g 9% DV; carbohydrates 25.5g 8% DV; fat 10.2g 16% DV; cholesterol 10mg 3% DV; sodium 624.8mg 25% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2010
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 reserve some of the water from boiling the plantains to add to when mashing otherwise they are too dry and will crumble when molding into balls. Finally if you are a garlic lover you can add a couple of pressed cloves or some garlic powder when mashing it will enhance the flavor. Serve with avocado and some sewed meat and presto! Read More
(24)

Most helpful critical review

Rating: 3 stars
01/24/2011
Good recipe. I suggest cooking it a few minutes longer and serve with a red enchilada sauce. Read More
(7)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/19/2010
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 reserve some of the water from boiling the plantains to add to when mashing otherwise they are too dry and will crumble when molding into balls. Finally if you are a garlic lover you can add a couple of pressed cloves or some garlic powder when mashing it will enhance the flavor. Serve with avocado and some sewed meat and presto! Read More
(24)
Rating: 3 stars
01/24/2011
Good recipe. I suggest cooking it a few minutes longer and serve with a red enchilada sauce. Read More
(7)
Rating: 3 stars
03/19/2019
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 shape. Will try this again but with some of this water. Read More
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Rating: 3 stars
04/17/2015
I really liked this idea and the finished product was good. It could have been my lack of cooking ability that led to them being so greasy and falling apart and it seemed like it needed one more flavor that I could not determine. The next time I cook these I think I will try adding a little oil to the plantain mix and cook it in the oven. I haven't been able to think of the other flavor I would like to add. Read More
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