Tostones Rellenos

Tostones Rellenos

1 Star2 Stars3 Stars4 Stars5 Stars

12 Servings

Sides Snacks and Appetizers Queso Blanco

What are tostones?

Tostones, also called Patacones, are a staple food in the Caribbean and Latin America, but their flavor, crunchiness and versatility have made them increasingly popular throughout the United States.

They are made of green bananas. First, sliced and fried, then mashed and fried again until crisp. They have a salty taste, because the banana is not ripe, so they are different from sweet fried plantains.

Where do stuffed tostones come from?

Tostones or patacones are consumed in different ways depending on the region. The names and fillings also vary between countries, like Colombia, Venezuela, Puerto Rico, Cuba, Ecuador, Nicaragua or Panama, and of course, in the Dominican Republic.

Among the most popular tostones fillings, there are different types of cheese such as Queso de Freír or Queso Blanco, along with fried fish, shrimp, meat, chicken and vegetables.

In many of the countries above, stuffed tostones or patacones are a main dish, not just a snack or appetizer.

Tropical Stuffed Tostones

These tostones with Tropical Queso Blanco are stuffed with Shrimp, Tropical Smoked Ham or Picadillo.

Picadillo is a traditional ground beef dish cooked with diverse ingredients. Besides tomato sauce and onion as a base, it can have cilantro, olives, carrots, potatoes or raisins. In this recipe, we’re using Tropical sofrito for even more flavor, and we’re adding pimiento-stuffed olives.

You can make these Tostones with the filling you crave the most or make all of them for a Tostones flavor feast.

Learn how to make Stuffed Tostones Tropical style.

Ingredients:

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

Preparation:

  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.