Sunday, December 28, 2014

Plátanos Asados con Membrillo y Queso

To end our post-Christmas feast - of Columbian eats - I decided to make stuffed plantains. 

Funny story: when I read the recipe - Plátanos Asados con Bocadillo y Queso - I misinterpreted 'bocadillo' as 'membrillo.' Eh...guava, quince. Whoops. 

Maybe I was swayed by the stack of fresh quince at the market. I swooped in, grabbed a handful, and made Homemade Membrillo. Then I realized that I cooked the wrong fruit. Oh, well. I had no time to track down any guava. And this worked just as well.



Ingredients makes 12 by cutting each plantain into thirds

  • 4 ripe plantains
  • 1 T melted butter
  • queso fresco, cut into slices thin enough to stuff into your plantain
  • Homemade Membrillo, for serving

Procedures
Preheat the oven to 400° F. Slice the plantains lengthwise, cutting through the skin and approximately 3/4 of the way through the fruit. You want the bottom of the boat intact. Gently part the plantain and stuff slices of cheese into the gap. Place the plantains in a rimmed baking dish.


Brush the stuffed plantains with melted butter. Cover with foil. Bake for 40 minutes.


To serve: cut into serving sized pieces (I got three out of one plantain) and spoon the membrillo over the top.

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