|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 6g||20%|
|Total Sugars 34g|
|Vitamin C 26mg||132%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Platanos (or plantains) are a starchy banana variety commonly used in Latin American cooking. Some dishes call for unripened green plantains, while others use plátanos machos or maduros, which are yellow and ripe. Preparations may be savory, utilizing green plantains, or on the sweeter side if using yellow plantains. These baked plantains with cheese and cream are an easy breakfast or side to lunch or dinner. The dish is also known as plátanos maduros asados con queso.
3 platanos machos (yellow plantains)
1/4 cup crumbled queso fresco, grated cotija cheese, or goat cheese
1/4 cup queso crema (sour cream thinned with water) or creme fraiche
Gather the ingredients.
Preheat oven to 400 F. Place unpeeled plantains on a baking sheet. Bake for 40 minutes, turning every 10 or 15 minutes, until the peel begins to split open and flesh is tender.
Remove from oven and place on a cooling rack until cool enough to handle.
Using a knife, split the peel lengthwise and gently open up each plantain.
Sprinkle with cheese and drizzle with crema to your liking. Salt to taste. Serve warm.
- If you prefer, you can remove the peel entirely prior baking.
- If plantains brown quickly, but are not cooked or tender inside yet, cover with aluminum to prevent burning.
- For an even richer baked plantain: Peel the plantain and brush with butter and bake. Or if you want to keep the peel, after slicing lengthwise, brush with butter, and return to the oven for 5 minutes. Follow the rest of the directions.