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Stuffed Plantain Canoes (Canoas de platano maduro)
Yield: 4
Mark Phillips
@chefsoutherntemp
00:15
PREP
00:45
COOK
01:00
Total Time
Ingredients & Directions
Directions
4
medium ripe plantains, peeled
2-3 tablespoons
olive oil
16 oz
Springer Mountain Farms Ground Chicken
to taste
Salt & pepper
1/4 cup
onion, finely chopped
2 cloves
garlic, minced
1/4 cup
bell pepper, finely chopped
1 tablespoon
minced jalapeño
1/4
medium tomato, chopped
1 tablespoon
cilantro, minced + additional chopped for garnish
1 teaspoon
ground cumin
1 teaspoon
oregano
1
bay leaf
2 oz
tomato paste
Water
1/2 cup
grated mozzarella cheese (or any other grated white cheese)
- Pre-heat the oven to 400°F.
- Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil until soft, about 30- 40 minutes.
- Brown the ground chicken on medium heat in large sauté pan, season with salt and pepper, and break the meat up into small pieces as it cooks.
- Add the chopped onions, garlic, pepper, jalapeño, tomato and cilantro and continue cooking on a low heat until the onions and peppers soften.
- Stir in cumin, oregano, bay leaves, and more salt if needed.
- Add tomato sauce, 1/4 cup of water and mix well.
- Reduce heat to low and simmer covered about 15 minutes.
- Remove the plantains from the oven and fill them with 1/3 cup each of picadillo (filling).
- Top each filled plantain with about 2 tablespoons of shredded cheese, and return to the oven to bake until melted, about 5 minutes.
- Top with cilantro and serve immediately.
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Stuffed Plantain Canoes (Canoas de platano maduro)
Mark Phillips
@chefsoutherntemp
Yield: 4
00:15
PREP
00:45
COOK
01:00 Total Time
Ingredients
Directions
4
medium ripe plantains, peeled
2-3 tablespoons
olive oil
16 oz
Springer Mountain Farms Ground Chicken
to taste
Salt & pepper
1/4 cup
onion, finely chopped
2 cloves
garlic, minced
1/4 cup
bell pepper, finely chopped
1 tablespoon
minced jalapeño
1/4
medium tomato, chopped
1 tablespoon
cilantro, minced + additional chopped for garnish
1 teaspoon
ground cumin
1 teaspoon
oregano
1
bay leaf
2 oz
tomato paste
Water
1/2 cup
grated mozzarella cheese (or any other grated white cheese)
- Pre-heat the oven to 400°F.
- Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil until soft, about 30- 40 minutes.
- Brown the ground chicken on medium heat in large sauté pan, season with salt and pepper, and break the meat up into small pieces as it cooks.
- Add the chopped onions, garlic, pepper, jalapeño, tomato and cilantro and continue cooking on a low heat until the onions and peppers soften.
- Stir in cumin, oregano, bay leaves, and more salt if needed.
- Add tomato sauce, 1/4 cup of water and mix well.
- Reduce heat to low and simmer covered about 15 minutes.
- Remove the plantains from the oven and fill them with 1/3 cup each of picadillo (filling).
- Top each filled plantain with about 2 tablespoons of shredded cheese, and return to the oven to bake until melted, about 5 minutes.
- Top with cilantro and serve immediately.
