Stuffed Plantain Canoes (Canoas de platanos maduros)

Yield 4

Author Chef Mark Phillips @chefsoutherntemp

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Stuffed Plantain Canoes (Canoas de platanos maduros)

Canoas de platanos maduros translates as sweet plantain canoes with a filling of "picadillo", a filling found in many Puerto Rican dishes. The savory filling is a great compliment to the sweet plantain boat that holds it.

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Ingredients

4 medium ripe plantains, peeled
8 tablespoons shredded mozzarella cheese
16 oz Springer Mountain Farms Ground Chicken
Salt & pepper, to taste
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup bell pepper, finely chopped
1 tablespoon minced jalapeño
1/4 medium tomato, chopped
1 tablespoon cilantro, minced + additional chopped for garnish
1 teaspoon ground cumin
1 teaspoon oregano
1 bay leaf
2 oz tomato sauce
Water
1/2 cup grated Queso Blanco cheese (any white shredded cheese will work like Monterey Jack or Swiss)

Instructions

Pre-heat the oven to 400°F.
Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil until soft, about 30- 40 minutes.
Brown the ground chicken on medium heat in large sauté pan, season with salt and pepper, and break the meat up into small pieces as it cooks.
Add the chopped onions, garlic, pepper, jalapeño, tomato and cilantro and continue cooking on a low heat until the onions and peppers soften.
Stir in cumin, oregano, bay leaves, and more salt if needed.
Add tomato sauce, 1/4 cup of water and mix well.
Reduce heat to low and simmer covered about 15 minutes.
Remove the plantains from the oven and fill them with 1/3 cup each of picadillo (filling).
Top each filled plantain with about 2 tablespoons of shredded cheese, and return to the oven to bake until melted, about 5 minutes.
Top with cilantro and serve immediately.