Grilledstuffedplantains Recipes

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STUFFED PLANTAINS



Stuffed Plantains image

My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 3

Number Of Ingredients 3

1 ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

Steps:

  • Cut plantain into 3 pieces, keeping the peel on.
  • Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
  • Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g

GRILLED PLANTAINS WITH MOJO



Grilled Plantains with Mojo image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced (about 1 tablespoon)
1/2 cup fresh lime juice
1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 jalapeno chile, seeded and minced
4 green plantains

Steps:

  • Toast the cumin seeds in a small skillet over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.
  • Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno.
  • Preheat stove top or outdoor grill to high heat. Cut plantains in half lengthwise and brush lightly with olive oil. Place on grill, skin-side down, and cook until soft about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce.

Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 3 grams

STUFFED PLANTAINS



Stuffed Plantains image

Stuffed plantains are a hearty filling dish made from Caribbean and Central American staples. This signature dish at the restaurant Sol Sips is comfort food for the spirit and a satisfying meal for the body.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 13

4 cups water
3 ripe plantains
1/3 cup grapeseed oil
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup chopped tomatoes
3 cups red kidney beans
1 teaspoon garlic powder
1/3 teaspoon pink Himalayan sea salt
1/3 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup coconut-based mozzarella cheese
1/4 cup coconut-based cheddar cheese

Steps:

  • For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
  • Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
  • For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
  • Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

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