Ingredients with Measurements:
- 4 green plantains
- 1 cup of grated cheese (cheddar, mozzarella, or any other melting cheese)
- 1/2 cup of vegetable oil
- 2 cloves of garlic
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch pieces.
2. In a large pot, bring water to a boil and add the plantain pieces. Cook for 15 minutes or until they are tender.
3. Drain the plantains and transfer them to a mortar and pestle or food processor.
4. Add garlic, salt, and black pepper to the plantains and mash them until they form a smooth dough.
5. Divide the dough into 8 equal portions and shape them into balls.
6. Flatten each ball with your hands and place 1-2 tablespoons of grated cheese in the center.
7. Fold the dough over the cheese and shape it into a ball again.
8. In a large skillet, heat vegetable oil over medium-high heat.
9. Add the stuffed plantain balls to the skillet and fry them for 3-4 minutes on each side or until they are golden brown.
10. Remove the stuffed plantains from the skillet and place them on a paper towel to drain excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 352
- Fat: 23g
- Carbohydrates: 30g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Instead of vegetable oil, you can use olive oil or coconut oil.
- You can use any type of melting cheese you prefer.
Variations:
- You can add cooked bacon or ham to the cheese filling.
- You can add chopped cilantro or parsley to the plantain dough for extra flavor.
Tips and tricks:
- Make sure the plantains are fully cooked before mashing them.
- Use a non-stick skillet to prevent the stuffed plantains from sticking.
- You can make the plantain dough ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store leftover stuffed plantains in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed plantains in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed plantains on a bed of lettuce or with a side of rice and beans.
Garnishes:
- Chopped cilantro or parsley
- Sliced avocado
- Salsa or hot sauce
Pairings:
- Serve with a cold beer or a fruity cocktail.
Suggested side dishes:
- Rice and beans
- Fried yuca
- Grilled vegetables
Troubleshooting advice:
- If the plantain dough is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the stuffed plantains are falling apart while frying, make sure the edges are well sealed before frying.
Food safety advice:
- Make sure the plantains are fully cooked before mashing them.
- Use a food thermometer to make sure the stuffed plantains reach an internal temperature of 165°F.
Food history:
- Mofongo is a traditional Puerto Rican dish made with mashed plantains and garlic.
Flavor profiles:
- Savory, cheesy, garlicky, and slightly sweet.
Serving suggestions:
- Serve hot as an appetizer or a main dish.
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Region: Puerto Rican