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Ripe Plantain and Cheese Empanadas

Prep 15 min
Total 1 hr 15 min
Ingredients 9
Servings 12

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. MORE + LESS -

Ingredients

sweet plantains

cups of water

Salt to taste

egg

1/4

cup all-purpose flour

teaspoon vanilla

cup mozzarella cheese (or other cheese of your preference), grated

2-3 cups vegetable oil to fry

tablespoon 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.

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.

Nutrition Information

No nutrition information available for this recipe

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.