Tostones Rellenos

Tostones Rellenos

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(4 votes, average:votos, average: 2.25 out ofde 5)

12 Servings

Sides Snacks and Appetizers White Cheese


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

Ingredients (Ham Filling):

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


  1. Shrimp Filling: 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.
  2. Ham Filling: 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.
  3. Picadillo Filling: 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.
  4. Prepare plantain cups as package directs.
  5. 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.