These Sweet Plantain Cheese Empanadas are the perfect combination of sweet and salty. They are made with plantains instead of flour, so they’re a gluten-free option for an appetizer or a snack. They’re easy, fast to prepare, and you can fry them or bake them.
We suggest using Tropical Queso Blanco to fill the Plantain Empanadas, but you can use your favorite Tropical cheese and make them your own.
- 3 ripe plantains cut into 3 pieces each
- 1 tablespoon of salt
- 1 cup Tropical Queso Blanco shredded
- Oil for frying
- Add 1 tbsp of salt to a pot of water and bring to a boil. Add plantains and boil for 1 hour.
- Remove plantains from water. Remove peel and mash to a smooth paste in food processor.
- Line tortilla press using a plastic layer, it can be from a plastic bag (see video). Brush hands with oil to prevent dough from sticking. Roll into a 2-inch ball.
- Place the ball in the press; top with another piece of plastic layer (see video). Close and press lightly to form about a 1/4-inch-thick tortilla.
- Carefully remove the foil with the dough disc. Holding it in your hand, add about 1/2 cup of cheese to the tortilla.
- Fold in half, crimping edges tightly to form a tight seal. Repeat with the remaining dough
- Heat oil to 350 degrees over medium-high heat and fry empanadas 1 minute per side, until dark brown.
- Remove and drain on paper towel-lined plate.