Ingredients with Measurements:
- 4 ripe plantains
- 1/2 cup chopped walnuts
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/4 cup grated queso fresco (fresh cheese)
Special equipment needed:
- Large skillet
- Potato masher or fork
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. Peel the plantains and cut them into small pieces. Boil them in a pot of water for 15 minutes or until they are soft.
2. Drain the plantains and mash them with a potato masher or fork until they are smooth.
3. In a mixing bowl, combine the mashed plantains, chopped walnuts, sugar, cinnamon, salt, and vegetable oil. Mix well.
4. Add the milk and mix until the mixture is smooth and creamy.
5. Take a small amount of the mixture and form it into a ball about the size of a golf ball. Flatten it slightly and place a small amount of grated queso fresco in the center.
6. Form the mixture around the cheese to create a ball shape again, making sure the cheese is completely covered.
7. Repeat with the remaining mixture and cheese.
8. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12 rellenitos
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 24g
Protein: 3g
Fiber: 2g
Sugar: 12g
Substitutions for ingredients:
- Instead of walnuts, you can use pecans or almonds.
- Instead of queso fresco, you can use any other type of fresh cheese.
Variations:
- You can add chocolate chips to the mixture for a chocolatey twist.
- You can use mashed sweet potatoes instead of plantains.
- You can add raisins or dried cranberries to the mixture for a fruity flavor.
Tips and tricks:
- Make sure the cheese is completely covered by the plantain mixture to prevent it from leaking out during cooking.
- If the mixture is too sticky, you can add a little bit of flour to make it easier to handle.
- You can fry the rellenitos instead of baking them for a crispy texture.
Storage instructions:
Store the rellenitos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rellenitos on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the rellenitos on a platter with a sprinkle of cinnamon and chopped walnuts on top.
Garnishes:
Sprinkle with powdered sugar or drizzle with chocolate sauce for a decadent touch.
Pairings:
Serve with a cup of hot chocolate or coffee for a cozy treat.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the mixture is too dry, add a little bit more milk.
- If the mixture is too wet, add a little bit more flour.
Food safety advice:
Make sure the cheese is fresh and has not expired. Store the rellenitos in the refrigerator and consume within 3 days.
Food history:
Rellenitos de plátano con nueces is a traditional Guatemalan dessert that originated in the colonial era. It is a popular street food and is often served during celebrations and festivals.
Flavor profiles:
Sweet, nutty, and slightly salty.
Serving suggestions:
Serve as a dessert or a snack.
Related Categories
Cooking Method: N/A
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Region: Guatemalan
Taste: Sweet, Nutty, Rich, Creamy, Caramelized