Description
Baked plantains (shaped into a canoe) filled with seasoned ground turkey and topped with shredded Gouda cheese!
Scale
Ingredients
- 8 ripe plantains, both ends cut off
- 2 cups shredded Gouda cheese
- 1 to 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons sofrito
- 3 garlic cloves, minced
- ⅓ cup tomato sauce
- 8 pimiento-stuffed green olives, chopped or cut into halves
- 1½ teaspoon capers
- ½ teaspoon salt (low sodium)
- ½ teaspoon oregano leaves
- 3 sprigs chopped cilantro
- 2 seasoning envelopes with coriander and annatto
- 1 pound ground turkey
Instructions
Meat Mixture:
- Pour all ingredients into skillet except ground turkey.
- Stir all ingredients and sauté for 3 to 5 minutes.
- Place ground turkey in skillet and coat with tomato-oil based sauce.
- Cover with lid and cook over medium-low heat for 3 minutes.
- Stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.
- Cover skillet with lid. Continue cooking for approximately 25 minutes but this time stirring occasionally until the meat mixture has a uniform minced texture.
Bake Ripe Plantains
- Place ripe plantains in baking pan lined with aluminum foil and bake at 350°F for 30 minutes.
- Peel ripe plantains and make a deep slit lengthwise, leaving at least ¼ to ½-inch space at both ends. Do not cut through the bottom side of plantain.
- Gently open wide the slit, shaping the plantain into a canoe, so we can fill the cavity with the meat mixture.
- Fill the plantain with the meat mixture and sprinkle the meat filling with shredded Gouda cheese. Continue this process with the remaining baked plantains.
- Place the stuffed ripe plantains into a glass baking pan 13 X 9 X 2 inches. Bake at 350°F for 30 minutes or until the cheese is completely melted.
- Serve warm.
Notes
Do not overbake the ripe plantains where the flesh starts coming out from both ends.
- Category: Stuffed Ripe Plantains
- Cuisine: Puerto Rican
Keywords: Canoas de Platano Maduro