PIONONOS
Steps:
- Preheat oven to 400°F.
- Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
- Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
afridi islam
[email protected]These piononos are the perfect combination of sweet and tart. The filling is creamy and flavorful, and the sponge cake is light and fluffy.
Little Cent
[email protected]I've made this recipe several times and it's always a hit. It's a great dessert for any occasion.
Gondal King
[email protected]These piononos were a lot of work, but they were worth it. They're so delicious and impressive-looking.
Louiz Morrison
[email protected]I'm not sure what I did wrong, but my piononos didn't turn out right. The sponge cake was too dense and the filling was too runny.
Shumaila Shukat
[email protected]These piononos were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
M Osman
[email protected]I'm not a fan of coconut, but I still enjoyed these piononos. The sponge cake was so light and fluffy, and the filling was creamy and flavorful.
Liam Livingstone
[email protected]These piononos are the perfect combination of sweet and tart. The filling is creamy and flavorful, and the sponge cake is light and fluffy.
Luxolo Nompokwe
[email protected]I've made this recipe several times and it's always a hit. It's a great dessert for any occasion.
Emotions
[email protected]I'm not sure what I did wrong, but my piononos didn't turn out right. The sponge cake was too dense and the filling was too runny.
Robin Tabata
[email protected]These piononos were a lot of work, but they were worth it. They're so delicious and impressive-looking.
Tahir Ahmed sayam
[email protected]I thought the sponge cake was a bit dry, but the filling was really good.
QUDRAT ULLAH Ch
[email protected]These piononos were a little too sweet for my taste, but they were still good.
Siraj ali
[email protected]I've never had piononos before, but I'm definitely a fan now. These were so good, I could have eaten the whole batch myself.
jerry wittmann
[email protected]I'm not a baker, but I was able to make these piononos without any problems. They're really easy to make.
Md Kaes
[email protected]I made these piononos for a potluck and they were a huge hit. Everyone raved about how delicious they were.
Shifa Batool
[email protected]I followed the recipe exactly and my piononos turned out perfect. They were so light and fluffy.
Christina Rivera
[email protected]These piononos were a bit more work than I expected, but they were worth it. They're so delicious and impressive-looking.
Bakhtiyar Azam
[email protected]I'm not a huge fan of piononos, but I tried this recipe and was pleasantly surprised. They were really good!
Rana Aurangzaib
[email protected]I've made piononos before, but this recipe is by far the best. The filling was creamy and flavorful, and the sponge cake was light and airy.
Chathushka Navoda
[email protected]These piononos were a hit at my party! They were so easy to make and everyone loved them.