My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.



Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Any mild cheese, white or yellow, can be used

Nutrition Facts

205.6 calories; protein 3.9g 8% DV; carbohydrates 19.2g 6% DV; fat 13.7g 21% DV; cholesterol 13.1mg 4% DV; sodium 79.9mg 3% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
came out great, plan on trying different cheeses, as well as season, to taste. Read More