PLANTAINS STUFFED WITH PICADILLO
This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
- Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
- Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
- Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
- Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.
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Ayandalima America
[email protected]These stuffed plantains were a bit too spicy for my taste. I think I would use less chili powder in the picadillo filling next time. I also think that using a milder type of chili pepper would help to reduce the spiciness.
Shapla Nargis
[email protected]I'm a big fan of plantains and I love this recipe! The picadillo filling is flavorful and the plantains are cooked to perfection. I will definitely be making this dish again.
Dee Brown
[email protected]These stuffed plantains were a great way to use up some leftover rice. I simply added the rice to the picadillo filling and it was delicious! I also added some chopped cilantro to the filling for extra flavor.
Jerry Custer
[email protected]I made these stuffed plantains for a potluck and they were a big hit! Everyone loved the unique flavor combination of the plantains and the picadillo filling. I will definitely be making this dish again for future potlucks.
Mercades Galindo
[email protected]These stuffed plantains were a bit too sweet for my taste. I think I would use less sugar in the picadillo filling next time. I also think that using green plantains would make the dish less sweet and more savory.
Aliza Ali
[email protected]I'm not a fan of picadillo, so I made these stuffed plantains with a different filling. I used a mixture of black beans, corn, bell peppers, and onions. It was a delicious and healthy alternative to the traditional picadillo filling.
Rebecca Awanor
[email protected]These stuffed plantains were a great way to introduce my kids to new foods. They loved the crispy plantains and the flavorful picadillo filling. I will definitely be making this dish again for my family.
Free fire group
[email protected]I had some trouble finding plantains at my local grocery store. I ended up finding them at a Latin American grocery store. If you're having trouble finding plantains, I recommend checking a Latin American grocery store or online retailer.
Ehsan karim
[email protected]These stuffed plantains were a bit bland for my taste. I think I would add some more spices to the picadillo filling next time. I also think that using ripe plantains would make the dish sweeter and more flavorful.
Jordyn Blassingame
[email protected]I made these stuffed plantains in the air fryer and they turned out perfectly crispy! I simply sprayed the plantains with cooking spray and cooked them for 10-12 minutes, flipping them halfway through. They were a healthier and delicious alternative
Bigyan Basnet
[email protected]These stuffed plantains were a great way to use up some leftover picadillo. I simply stuffed the plantains with the picadillo and baked them in the oven. They were a quick and easy meal that my whole family enjoyed.
Kato Sulaim
[email protected]I'm a vegetarian, so I made these stuffed plantains with a vegetarian picadillo filling. It was still very flavorful and delicious! I used a mixture of black beans, corn, bell peppers, and onions for the filling.
alberto reyes
[email protected]These stuffed plantains were a bit time-consuming to make, but they were worth the effort! The picadillo filling was delicious and the plantains were perfectly cooked. I would definitely recommend this dish for a special occasion.
360 tv
[email protected]I made these stuffed plantains for a party and they were a huge success! Everyone loved them. I especially liked the crispy plantain exterior and the flavorful picadillo filling. I will definitely be making these again.
bigmama bigmama77
[email protected]These stuffed plantains were easy to make and turned out great! I used ground turkey instead of beef for the picadillo filling, and it was still very flavorful. I also added some chopped bell pepper and corn to the filling for extra flavor and textur
Boss Balla
[email protected]I'm not usually a fan of plantains, but these stuffed plantains were delicious! The picadillo filling was savory and flavorful, and the plantains were soft and tender. I would definitely recommend this dish to anyone looking for a new and exciting wa
Monika Karki
[email protected]These stuffed plantains were a hit with my family! The picadillo filling was flavorful and perfectly seasoned, and the plantains were cooked to perfection. I will definitely be making this dish again.