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This deceptively easy recipe comes from Kiera Wright-Ruiz’s debut cookbook, My (Half) Latinx Kitchen, and pays tribute to her Ecuadorian grandfather’s favourite snack. In Wright-Ruiz’s model, super-ripe plantains are coated in melted butter and baked till deep brown, then full of shredded mozzarella, leading to a savory-sweet and completely satisfying deal with. (For the perfect outcomes, Wright-Ruiz recommends utilizing fully blackened, nearly too-soft plantains, which have extra sugar and create extra caramelized clusters alongside the floor—so whereas this dish comes collectively shortly, you should purchase your plantains prematurely and provides them time to ripen if wanted.)
Components
- 2 very ripe, blackened plantains (about 1 lb.)
- 3 Tbsp. salted butter, melted
- ¼ cup shredded low-moisture mozzarella cheese
Directions
Step 1
Place a rack within the middle of the oven and preheat to 425°F.
Step 2
Utilizing a paring knife, minimize off the ends of the plantains. Rigorously minimize a shallow slit alongside the size of the plantains with out slicing into the flesh. Take away and discard the peels. Place the plantains on a foil-lined baking sheet and pour or spoon the butter over them.
Step 3
Bake the plantains, flipping midway by, till tender and caramelized on each side, 20–25 minutes.
Step 4
Take away the plantains from the oven and switch them curved-side up. Utilizing the tip of a paring knife, minimize a shallow horizontal slit alongside the size of the plantains with out slicing all the best way to the underside. Utilizing a spoon, gently unfold every plantain open and stuff with the mozzarella. Bake till the cheese is melted, about 2 minutes. Serve instantly.
-
Place a rack within the middle of the oven and preheat to 425°F.
-
Utilizing a paring knife, minimize off the ends of the plantains. Rigorously minimize a shallow slit alongside the size of the plantains with out slicing into the flesh. Take away and discard the peels. Place the plantains on a foil-lined baking sheet and pour or spoon the butter over them.
-
Bake the plantains, flipping midway by, till tender and caramelized on each side, 20–25 minutes.
-
Take away the plantains from the oven and switch them curved-side up. Utilizing the tip of a paring knife, minimize a shallow horizontal slit alongside the size of the plantains with out slicing all the best way to the underside. Utilizing a spoon, gently unfold every plantain open and stuff with the mozzarella. Bake till the cheese is melted, about 2 minutes. Serve instantly.
