Bolon de Verde

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  • 4 green plantains
  • 4 Tbsp butter
  • 4oz Tropical Queso Ecuatoriano
  • ½ tsp pepper
  • Salt to taste
  • Vegetable oil for frying


Peel and chop the plantain into chunks about 1 ½” thick. Heat the vegetable oil in a large pan and fry the plantains, turning occasionally until they are golden and soft. Transfer the plantains into a bowl and add the butter, salt, and pepper. Mash them until a somewhat even consistency is achieved. Leaving some larger chunks is ok.

Using your hands, take the plantain dough and form balls. Using your fingers, make a hole in the middle of each ball and fill it with your Queso Ecuatoriano. Once filled, re-form the small balls. Heat up more vegetable oil and fry the balls turning them over very gently in order to fry all sides. Fry until they are a crispy golden brown and serve hot.

If you are having trouble keeping them from breaking apart, we recommend using a deep soup pot filled ½ way with vegetable oil. Fry the balls one at a time using a performated frying spoon.