“Cheese”-Stuffed Fried Ripe Plantains Recipe


Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeAborrajados 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!

  • Yield: 2 Servings


  • 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
  1. 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.
  2. 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.
  3. Meanwhile, prepare the batter by combining the eggs, coconut milk, cassava flour and sugar in a bowl.
  4. 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.
  5. 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.

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