Inside: Check out this recipe for platanos rellenos de queso, or cheese stuffed ripe plantains, and get ready to be blown away – they are so delicious!
Platanos rellenos, or stuffed plaintains, are a staple at Mexican homes. This is because they are inexpensive to make, you can make a lot of them at the same time, and they are so flavorful! These are very common in my home state of Veracruz, Mexico and I am excited to share this special recipe with all of you.
What are Platanos Rellenos?
Platanos rellenos is a staple dish in Mexico, but especially in the southern states of Veracruz, Chiapas, and Tabasco where a lot of sweet plantains are produced and harvested. There are different ways of making this recipe. They basically consist of making a “tortilla” from the plantains, stuffing it with the filling of your choice, and then frying in oil.
Platanos rellenos can be enjoyed for breakfast, lunch, or dinner and any time of year. It can be served as an appetizer, side dish, or a main meal also.
The filling for stuffed plantains can vary depending on the region where you are located. Sometimes it is savory and sometimes it is sweet, but in each case the plantains should be ripe, but still with some firmness. In Veracruz, where I grew up, queso fresco is the most popular filling.
What kind of Plantain should you use for this recipe?
Plantains are a very versatile and nutritious ingredient, and they can be used in many different recipes. There are green plantains, which can be prepared and eaten like fries, and ripe plantains (platano macho), which we will use in this recipe.
In this case, they should be pretty ripe (not green, but also not too ripe). They should have a uniform yellow color (yellow plantains) and that is when you know they are perfect to use for this recipe.
How do you make Platanos Rellenos?
Recipes don’t get much more simple than this one. It is super easy to make and you can make a lot of them in a short period of time. To start, you will need the following ingredients:
- ripe plaintains (they should still be firm)
- shredded Oaxaca or Manchego cheese (you can replace with mozzarella if you can’t find the others)
- Sugar
- Oil for frying
- sour cream or media crema
- shredded cheese for the top or queso fresco
- refried beans
- tortilla chips
After gathering the ingredients, start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don’t burn yourself.
Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.
Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).
Now, on a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don’t have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly (kind of like plantain canoes – canoas de platano). The goal here is to prevent the cheese from coming out when you are frying them.
Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.
Serve with the beans, queso fresco, and tortilla chips and enjoy!
Check out these other great Mexican dishes
- Extra Crispy Chorizo Potato Balls (Papas Rellenas)
- Authentic Chiles Rellenos de Queso Recipe
- Chiles Rellenos Recipe with Creamy Corn Salsa
- Homemade Chiles en Vinagre (Escabeche)
- Authentic Chalupas Poblanas Recipe
Platanos Rellenos de Queso
Ingredients
- 5 Ripe Plantains
- 2 Cups Shredded Cheese Oaxaca, Manchego, or Mozzarella
- 1 1/2 tbsp sugar
- 1/4 cup oil
Garnishes
- 1/2 cup crema
- 1/2 cup queso fresco
- refried beans
- tortilla chips
Instructions
- Start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don't burn yourself.
- Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.
- Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).
- On a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don't have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly. The goal here is to prevent the cheese from coming out when you are frying them.
- Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.
- Serve with the beans, queso fresco, and tortilla chips and enjoy!
Nutrition
