Plantain Picadillo Pie With Cheese Recipes

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PLANTAINS STUFFED WITH PICADILLO



Plantains Stuffed with Picadillo image

This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17

Nonstick cooking spray, for the baking sheet and plantains
6 large ripe plantains
3 cups vegetable oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 pounds ground beef
1/2 cup Manzanilla olives, sliced
1 poblano chile, chopped
Kosher salt
1 1/2 cups canned tomatoes, diced and juices reserved
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1 cup Cotija, crumbled
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  • Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
  • Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
  • Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
  • Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
  • Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.

PLANTAIN PICADILLO PIE WITH CHEESE



Plantain Picadillo Pie with Cheese image

Provided by Joyce LaFray

Categories     Cheese     Garlic     Olive     Onion     Bake     Sauté     Raisin     Ground Beef     Plantain     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Crust
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.
Filling
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

Steps:

  • For crust:
  • Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
  • Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
  • For filling:
  • Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
  • Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
  • *Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

PLANTAIN PICADILLO PIE WITH CHEESE



Plantain Picadillo Pie With Cheese image

From Bon Appetit magazine. I haven't tried this yet, but it looks pretty good. Sliced plantains are used to form the pie crust. Ground meat, tomatoes and spices form a savory filling. This was from their May 2006 "Caribbean" theme issue.

Provided by MathMom.calif

Categories     Savory Pies

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup canola oil or 1/2 cup vegetable oil
4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black)
1 cup finely chopped red onion
3 garlic cloves, chopped
1 lb ground chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisin, chopped
1/3 cup pimento stuffed olive, coarsely chopped, plus 3 tbsp brine from the jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco, crumbled and divided
4 pimento stuffed olives, drained and sliced

Steps:

  • For Crust: Heat oil in a heavy non-stick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool Reserve 2 tbsp of oil from skillet for the filling.
  • Line a 9-inch glass pie dish with a single layer of cooled plantains. Reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
  • For Filling: Heat reserved 2 tbsp of oil in large non-stick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes.
  • Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice. Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick. Season to tasted with salt and pepper. Mix in cornmeal.
  • Preheat oven to 450°F Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco.
  • Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
  • Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

Nutrition Facts : Calories 515.1, Fat 25.5, SaturatedFat 4, Cholesterol 49.1, Sodium 182.6, Carbohydrate 60.1, Fiber 5.3, Sugar 29.2, Protein 17.9

PASTELóN



Pastelón image

Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there's only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they're sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn't serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says "Puerto Ricans like that sweet-and-salty mix."

Provided by Daniela Galarza

Categories     dinner, casseroles, meat, vegetables, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 25

6 medium-ripe (yellow with some black spots) large plantains (about 4 1/2 pounds)
1 cup canola oil
1 small yellow onion (about 4 ounces), peeled and roughly chopped
1 small green bell pepper (about 5 1/2 ounces), seeded and roughly chopped
2 ají dulce chiles, seeded and roughly chopped (optional)
3 garlic cloves, roughly chopped
2 fresh cilantro stems with leaves, roughly chopped
2 fresh culantro (recao) stems with leaves, roughly chopped (optional)
2 tablespoons canola oil
1 1/2 pounds lean ground beef
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1 teaspoon dried oregano
3/4 pound fresh tomatoes, finely chopped (about 1 1/2 cups)
1/2 cup white wine (or water)
3 tablespoons tomato paste
1/2 cup pimento-stuffed manzanilla olives, quartered
2 tablespoons yellow or brown raisins (optional)
Salt and pepper, to taste
1 tablespoon unsalted butter
2 large eggs
Kosher salt
2 cups shredded mozzarella (8 to 10 ounces)

Steps:

  • Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef's knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that's OK! Carry on.)
  • In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
  • Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
  • Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
  • Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
  • Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
  • Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
  • Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.

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