My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.

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Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
3
Yield:
3 plantain empanadas
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

Cook's Note:

Any mild cheese, white or yellow, can be used.

Nutrition Facts

243 calories; protein 4.3g; carbohydrates 29.2g; fat 13.6g; cholesterol 13.2mg; sodium 87.3mg. Full Nutrition
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