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Empanadas de Verde con Queso
Savory Ecuadorian empanadas made from mashed green plantains, filled with cheese, and pan-fried or baked until golden brown. A popular street food and appetizer.
ð§ ææ
- 4 large Green plantains
- 2 tbsp Butter
- 1/4 cup Milk(or water, as needed)
- 1 tsp Salt(or to taste)
- 1 cup Queso fresco or mozzarella(shredded or crumbled)
- for frying or brushing Vegetable oil
ðšâð³ äœãæ¹
- 1
Peel the green plantains and cut them into 2-inch pieces. Boil in salted water until very tender, about 20-25 minutes.
- 2
Drain the plantains well. Mash them with butter and milk (or water) until a smooth dough forms. Season with salt.
- 3
Divide the plantain dough into 12 equal portions. Flatten each portion into a circle on a lightly floured surface or between two pieces of plastic wrap.
- 4
Place a tablespoon of cheese in the center of each dough circle. Fold the dough in half to create a semi-circle, pressing the edges firmly to seal.
- 5
Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Carefully fry the empanadas, a few at a time, until golden brown on both sides, about 3-4 minutes per side.
- 6
Alternatively, brush the empanadas with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.
- 7
Drain fried empanadas on paper towels. Serve warm.
ð¡ ããã®ã³ã
- âEnsure the plantains are fully cooked to achieve a smooth mash.
- âSeal the empanada edges very well to prevent the filling from leaking out during cooking.
- âIf baking, a light brushing of oil will help achieve a golden-brown crust.
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- Add a small amount of finely chopped cilantro or parsley to the cheese filling.
- For a different flavor, use a mix of cheese and a bit of cooked ground meat.
- Serve with a side of aji (Ecuadorian hot sauce).