Stuffed Plantains


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.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
3 servings


  • 1 ripe plantain

  • 4 ½ tablespoons shredded mild Cheddar cheese

  • 2 tablespoons vegetable oil


  1. Cut plantain into 3 pieces, keeping the peel on.

  2. 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.

  3. 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 (per serving)

206 Calories
14g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 206
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 13mg 4%
Sodium 80mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 4g
Vitamin C 11mg 55%
Calcium 92mg 7%
Iron 0mg 2%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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