PLANTAIN EMPANADAS

Plantain Empanadas image

My friend made these for me one day and I thought they were absolutely delicious. This is her version of authentic Nicaraguan plantain empanadas.

Provided by Yoly

Time 30m

Yield 3

Number Of Ingredients 3

Ingredients

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

Steps:

Cut plantain into 3 pieces with the peel left on.
Bring a pot of water to a boil. Add plantain pieces and boil until peel starts to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon and allow to cool until easily handled. Peel and mash plantain in a bowl.
Separate mashed plantain into 3 equal-sized balls, each the size of a golf ball. Wrap each ball with a piece of plastic wrap and press into a 6-inch round. Unwrap and place 1 1/2 tablespoons cheese in the middle of each round. Fold over and pinch the edges together.
Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip and fry on the other side until lightly browned, 2 to 3 more minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 29.2 g, Cholesterol 13.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 87.3 mg, Sugar 13.8 g