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Ripe Plantain and Cheese Empanadas
Prep 15min
Total1hr15min
Ingredients9
Servings12
Another easy-to-make and flavorful recipe for plantain empanadas! This time I’ve prepared them with sweet plantains from the Caribbean coast of Venezuela. Ideal for breakfast or as an accompaniment with rice for dinner.
This is my version of this delicious “Empanadas de Plátano Maduro y Queso” straight from Venezuela.
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Ingredients
4sweet plantains
8cups of water
Salt to taste
1egg
1/4cup all-purpose flour
1teaspoon vanilla
1cup mozzarella cheese (or other cheese of your preference), grated
2-3 cups vegetable oil to fry
1tablespoon of sugar
Directions
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1
Wash and cut the plantains in half. Boil them with the skin at medium heat in a large pot with 8 cups of water and salt to taste, until plantains are completely cooked and soft, about 5 to 7 minutes.
2
Peel and mash cooked plantains with fork until you get a purée. Let cool.
3
Stir in egg, flour, vanilla and mix well. Put it in the refrigerator for half an hour. Form 12 balls with the dough, press down, and make them round with the palm of your hand.*
4
Add the cheese, fold it in half and press a bit around, so the cheese is sealed and it does not melt out.
5
Fry them on both sides until they are brown, without letting them burn. Drain on paper towels and sprinkle with sugar on top.
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Expert Tips
*Use extra flour when handling dough to keep it from sticking to your hands.
You can also stuff empanadas with ground beef, beans, or mixed meats.
You can cook plantains in the microwave for 3 minutes.
Also you can roast them folded in aluminum paper.
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Nutrition Information
No nutrition information available for this recipe
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More About This Recipe
Another easy-to-make and flavorful recipe for plantain empanadas! This time I’ve prepared them with sweet plantains from the Caribbean coast of Venezuela. Ideal for breakfast or as an accompaniment with rice for dinner.
This is my version of this delicious “Empanadas de Plátano Maduro y Queso” straight from Venezuela.
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