Plantain Empanadas
Crispy and cheesy plantain dumplings filled with mild cheddar cheese.
Ingredients
- ripe plantain (1 large)
- shredded Cheddar cheese (4.5 tablespoons)
- vegetable oil (2 tablespoons)
Instructions
- Cut plantain, with the peel left on, into 3 pieces.
- Bring a pot of water to a boil. Add plantain pieces; boil until peels start to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon. Cool until easy enough to handle; peel. Add plantains to a bowl; mash.
- Divide and shape mashed plantain into 3 golf-sized balls. Wrap each ball with a piece of plastic wrap; press into a 6-inch round. Unwrap plantain rounds; place 1 1/2 tablespoons cheese in center of each. Fold rounds over; pinch edges together.
- Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes; flip. Fry until other side lightly browned, 2 to 3 minutes more. Drain on paper towels.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 243
- fat: 14 g
- sats: 4 g
- carbs: 29 g
- fibre: 2 g
- protein: 4 g
- salt: 0 g