My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.
Ingredients
- ripe plantain: 1 piece
- ½ tablespoons shredded mild Cheddar cheese: 4 piece
- vegetable oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Cut plantain into 3 pieces with the peel left on.
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Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
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Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
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Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.
