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delonix87 · 11-18-2012, 11:15 PM

Take your greenish plantains (what we call "pintos" in Puerto Rico becaue
they have splotches of lighter green or yellow on the skin and they're
softer to the touch), peel them, and cut them in half right down the
middle... you'll have 2 pieces that look like horns ...

Place them, individually, in a piece of aluminum foil big enough to fold
over and twist the ends... make a deep cut in the platano but not all the
way down... sprinkle a dash of adobo seasoning with pepper on it and put
some queso de bola (Edam cheese) or sharp cheddar cheese in the cut... add a
couple of pats of butter to this (or 3 or 4 if they're big platanos) and
wrap it up... make sure the neds are twisted tight and the top of the
platano with the cheese faces up...

Place the platano packs in a baking pan and cook it at 350 degrees until you
can pierce it with no resistance... just make sure you don't pierce it
straight through or the yummy stuff will leak out... when it's done let it
stand for a few minutes and enjoy!

It sometimes takes 30 minutes, sometimes 45... it all depends on the degree
of ripeness...

You can also cook this on your grill with great results...

Now, if you love pinto plantains, get some to make the stuffing for your
turkey... just make sure it's more green than ripe...

11-18-2012, 11:15 PM	#1 (permalink)
delonix87 Join Date: Apr 2012 Posts: 69 BananaBucks : 56,916 Feedback: 0 / 0% Said "Thanks" 56 Times Was Thanked 69 Times in 31 Posts Said "Welcome to Bananas" 5 Times	Puerto Rican Baked Plantain Surprise Take your greenish plantains (what we call "pintos" in Puerto Rico becaue they have splotches of lighter green or yellow on the skin and they're softer to the touch), peel them, and cut them in half right down the middle... you'll have 2 pieces that look like horns ... Place them, individually, in a piece of aluminum foil big enough to fold over and twist the ends... make a deep cut in the platano but not all the way down... sprinkle a dash of adobo seasoning with pepper on it and put some queso de bola (Edam cheese) or sharp cheddar cheese in the cut... add a couple of pats of butter to this (or 3 or 4 if they're big platanos) and wrap it up... make sure the neds are twisted tight and the top of the platano with the cheese faces up... Place the platano packs in a baking pan and cook it at 350 degrees until you can pierce it with no resistance... just make sure you don't pierce it straight through or the yummy stuff will leak out... when it's done let it stand for a few minutes and enjoy! It sometimes takes 30 minutes, sometimes 45... it all depends on the degree of ripeness... You can also cook this on your grill with great results... Now, if you love pinto plantains, get some to make the stuffing for your turkey... just make sure it's more green than ripe...