Plátanos Rellenos Recipes

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RELLENITOS DE PLATANO



Rellenitos de Platano image

This recipe is from Guatemala and it can be used as a dessert or an appetizer or a just because recipe. My grandmother taught me how to make it and if you are looking for something really different, then you just found what you are looking for! Make as much as you want and eat with a plain or with a little sugar on top or with sour cream like we do in Guatemala!

Provided by HGAVA

Categories     Appetizers and Snacks

Time 1h30m

Yield 12

Number Of Ingredients 5

6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil for frying

Steps:

  • Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
  • In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 34.5 g, Fat 8.1 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 304 mg, Sugar 1.7 g

CHILES POBLANOS RELLENOS



Chiles Poblanos Rellenos image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 12 stuffed chiles

Number Of Ingredients 17

1 1/2 tablespoons cooking oil
2 pounds lean ground beef
1/2 cup chopped onion or 2 green onions, chopped
1/2 clove garlic, chopped
1 cup diced tomatoes
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper
1 1/2 cups cooking oil
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 large onion, chopped
1/2 garlic clove
Half a 28-ounce can chopped tomatoes
Pinch cumin
12 poblano chiles
Shredded white cheese, for serving
Chopped Fresh cilantro, for serving

Steps:

  • For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
  • For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
  • For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
  • Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)



Tostones Rellenos (Stuffed Plantain Cups) image

The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!

Provided by LatinaCook

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 11

3 cups canola oil for frying
2 green plantains, peeled and sliced crosswise into fourths
2 teaspoons garlic salt
1 pound lean ground beef
¾ teaspoon salt
½ cup sofrito
½ cup tomato sauce
¼ cup water
1 (1.41 ounce) package sazon seasoning
5 pitted green olives, chopped
1 cup shredded Cheddar cheese

Steps:

  • Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
  • Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
  • Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g

NENA'S PAPAS RELLENAS



Nena's Papas Rellenas image

A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. -Nena Linares, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 14

2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 615mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

GUATEMALA - RELLENITOS DE PLATANO



Guatemala - Rellenitos De Platano image

This recipe is by Hgava and is for the ZWT 7 tour of South/Central America. "This recipe is versatile and can be used as a dessert or an appetizer. Eat this plain or with a little sugar on top or with sour cream like we do in Guatemala!"

Provided by Baby Kato

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 5

6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil (for frying)

Steps:

  • Place the plantains in a large pot and cover with water.
  • Bring to a boil, then reduce heat and simmer until tender, 15 minutes, then drain and mash.
  • In a small saucepan over low heat, heat the refried beans and stir in the sugar and salt, mix well then remove from heat.
  • To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F or until a small amount of batter sizzles and browns in the oil.
  • Fry rellenitos in oil until browned and drain on paper towels.
  • Enjoy plain, with sugar or with sour cream.

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