Plátanos Maduros Rellenos

Plátanos Maduros Rellenos

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4 Porciones

Acompañantes Almuerzos Aperitivos Cenas


  • 4 plátanos maduros grandes
  • 2 cucharadas mantequilla, derretida
  • 1 cucharada aceite de vegetal
  • 1 cebolla pequeña, picada
  • 1 ají verde pequeño, sin semilla y picado
  • ½ libra carne molida
  • 2 cucharadas sofrito
  • 1 cucharadita comino molido
  • ½ cucharadita sal
  • ¼ cucharadita pimienta negra
  • 1 taza TROPICAL Queso Blanco rallado


  1. Preheat oven to 400*F. Peel plantains. Place on large baking sheet; brush with melted butter. Bake 20 minutes; turn plantains over. Cook 20 minutes longer or until golden browned. If not soft enough, cover plantains with foil; cook 10 to 15 minutes longer or until tender.
  2. In 10-inch skillet over medium heat, in hot oil, cook onion and green pepper about 5 minutes until tender-crisp, stirring occasionally. Remove to plate. In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add sofrito, cumin, salt and pepper; heat to boiling. Simmer 5 minutes, stirring constantly.
  3. Make a horizontal slit down the center of each plantain, opening up center. Spoon some ground beef mixture into each plantain. Sprinkle with shredded queso blanco. Return to oven; bake 5 minutes longer until cheese is melted.