Baked Plantains Stuffed with Cheese

by V & V Supremo Foods, Inc.

3.28

45 Min

2 to 4

Servings

ingredients

Plantains are a staple in Latin cooking. Baked and stuffed with Chihuahua® Cheese really complements this as a side dish or appetizer. Pretty hard to resist!

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Ingredients

2

ripe plantains

2 ripe plantains
2 Tbsp.

unsalted butter, melted

2 Tbsp. unsalted butter, melted
1 cup

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided
¼ cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

¼ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

4 Steps to complete

1

Pre-heat oven to 400F. Line a baking sheet with parchment paper.
2

Cut off the ends of the plantains. Using the tip of the knife, slit the peel along the length of the plantain. Remove plantain peel by peeling it side to side rather than lengthwise. Place peeled plantains on the baking sheet and brush with butter.
3

Bake plantains for 15-20 minutes, then flip them over and continue to bake for another 15-20 minutes or until golden brown.
4

Remove plantains from oven and let cool for a couple of minutes. Make a lengthwise slit along the plantains leaving at least 2” inches at each end so they stay whole during baking. Use a knife or spoon to push the slit apart. Creating an opening for the cheese. Fill each plantain with ½ cup Chihuahua® cheese. Place them back in the oven and continue to bake for 5-7 minutes or until cheese melts and is golden brown. Before serving, drizzle Sour Cream on top and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

45 Min
Ingredients :

4

INGREDIENTS:

2 ripe plantains
2 Tbsp. unsalted butter, melted
1 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided
¼ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

DIRECTIONS:

1. Pre-heat oven to 400F. Line a baking sheet with parchment paper.
2. Cut off the ends of the plantains. Using the tip of the knife, slit the peel along the length of the plantain. Remove plantain peel by peeling it side to side rather than lengthwise. Place peeled plantains on the baking sheet and brush with butter.
3. Bake plantains for 15-20 minutes, then flip them over and continue to bake for another 15-20 minutes or until golden brown.
4. Remove plantains from oven and let cool for a couple of minutes. Make a lengthwise slit along the plantains leaving at least 2” inches at each end so they stay whole during baking. Use a knife or spoon to push the slit apart. Creating an opening for the cheese. Fill each plantain with ½ cup Chihuahua® cheese. Place them back in the oven and continue to bake for 5-7 minutes or until cheese melts and is golden brown. Before serving, drizzle Sour Cream on top and enjoy!

Baked Plantains Stuffed with Cheese

Notes: