Tortitas de Plátano Rellenas de Queso
Sweet and savory fried plantain patties filled with melted cheese. These delightful turnovers are made from mashed ripe plantains, forming a soft dough that encases a gooey cheese center, then fried to a golden crisp.
🧂 Ingredients
- 4 large Ripe plantains(peeled)
- 0.25 cup All-purpose flour(plus more for dusting)
- 4 tbsp Butter(softened)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 6 oz Queso quesadilla or mild melting cheese(shredded)
- 1 cup Vegetable oil(for frying)
👨‍🍳 Instructions
- 1
Boil the plantains: Place the peeled ripe plantains in a large pot and cover with water. Bring to a boil and cook for about 10-12 minutes, or until very tender. Drain well.
- 2
Make the plantain dough: In a food processor, combine the cooked plantains, softened butter, 1/4 cup flour, salt, and pepper. Pulse until a soft, workable dough forms. Add a little more flour if the dough is too sticky, but be careful not to make it too dry.
- 3
Assemble the tortitas: Lightly flour your hands. Take a golf-ball-sized portion of the plantain dough and flatten it into a thin disc. Place about 1 tablespoon of shredded cheese in the center.
- 4
Fold the dough over the cheese to create a half-moon shape, and pinch the edges to seal. Lightly dust each tortita with flour.
- 5
Fry the tortitas: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tortitas in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and crispy.
- 6
Drain and serve: Remove the fried tortitas from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve warm.
đź’ˇ Pro Tips
- âś“Ensure the plantains are very ripe for the best flavor and texture.
- âś“Don't overfill the tortitas with cheese, or it might leak out during frying.
- âś“Adjust the amount of flour to achieve the right dough consistency.
🔄 Variations
- Add a pinch of cinnamon to the plantain dough for a hint of spice.
- For a savory variation, mix a little finely chopped cooked ham or chorizo into the cheese filling.