Tostones Rellenos

Print Friendly


  • 1 12-ounce package frozen plantain cups
  • 10 oz TROPICAL Queso Blanco, finely shredded

Prepare plantain cups as package directs. Prepare fillings (below).
Preheat oven to 450°F. Into each filling, stir in ½ cup shredded cheese. Fill each cooked plantain cup with some filling. Sprinkle with remaining cheese; cook 5 minutes.

Ingredients (Shrimp Filling):

  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • ½ pound small shrimp, peeled and deveined
  • ½ cup diced red bell pepper
  • 1 tablespoon chopped cilantro

In 10-inch skillet over medium heat, in hot oil, cook garlic 1 minute. Add shrimp; cook until shrimp are pink and cook through, stirring frequently. Stir in diced red pepper and chopped cilantro; cook 5 minutes longer.

Ingredients (Ham Filling):

  • 1 tablespoon vegetable oil
  • 1 cup diced TROPICAL Smoked Boneless Ham Steaks
  • ½ cup chopped green pepper

In 10-inch skillet over medium-high heat in hot oil, cook ham and green pepper until lightly browned on all sides, about 5 minutes, stirring frequently. Remove from heat.

Ingredients (Picadillo Filling):

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • ½ pound ground beef
  • 1 package Sazon with coriander and annatto
  • ¼ cup TROPICAL sofrito
  • ¼ cup tomato sauce
  • ¼ cup water
  • ¼ cup pimento-stuffed olives, sliced
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste

In 12-inch skillet, over medium-high heat, in 1 tablespoon hot oil, cook ground beef and onion until well browned, stirring occasionally. Add sofrito and Sazon; cook 5 minutes. Stir in tomato sauce, water, olives and cider vinegar. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste.

Serves 12.