Aborrajados are cheese-stuffed ripe plantains that are battered and fried. This special dairy-free white cheese I developed for this recipe is out of this world good and reminds me a little too much of a stretchy white cheese like mozzarella. The best part? It’s nut-free and suitable for the AIP, too! You can also add a small slice of guava paste to turn these into a dessert. Or, if you aren’t a fan of cheese, you can stuff these only with guava paste. Versatility is awesome!
Ingredients
- 2 large ripe plantains (yellow with some black)
- ¼ cup (56 g) fat of choice for frying (coconut oil works well)
- 2 large eggs, beaten
- 2 tbsp (30 ml) coconut milk
- ¼ cup (30 g) cassava flour
- 1 tbsp (15 g) coconut sugar or grated panela
- 8 slices “Queso” Blanco
- slices guava paste (optional)
How to Make It
- Slice the tips off the plantains with a knife, then cut a slit in the skin down the length of the plantain. Lift off the peel with your fingers. Cut each plantain crosswise into 8 equal pieces.
- In a medium skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes. Carefully add the plantain chunks to the heated fat (they should sizzle when dropped in), cooking on each side for 3 to 5 minutes, or until they have turned a nice golden brown and have partially caramelized. Be careful not to burn.
- Meanwhile, prepare the batter by combining the eggs, coconut milk, cassava flour and sugar in a bowl.
- Transfer the fried plantains to a paper towel–lined plate, reserving the frying oil in the pan. Place the plantain pieces between 2 sheets of parchment paper and flatten. You can use a small plate and press down with even force to do this easily and without burning your hands. Place a slice of “cheese” and/or a slice of guava paste in the center of the flattened plantain. Place a second flattened plantain on top and press the edges together to seal the filling inside.
- Dip the stuffed plantain in the batter, allowing the excess to drip away, then fry for 1 to 3 minutes per side, or until golden brown and lightly crisp. Drain on a paper towel–lined plate and serve immediately.
