Preheat your oven to 400 degrees F and wash your plantains.

Cut the ends off the plantains and place them on a baking sheet lined with parchment paper.  Bake them for 20-25 minutes, until they pop out of the skin, and you can smell the caramelized, sugary sweetness wafting through your kitchen.

While warm, peel the baked plantains and place them into a heat safe bowl.  I like doing this with a pair of tongs, you can just grab an edge of the peel with the tongs and the skin should peel right off.

Add in the milk, butter, agave, a pinch of salt and pepper, and a healthy sprinkle of Parmeggiano, to your liking. Mash the plantains until they’re nice and smooth.  If you need to add a bit more liquid, feel free.  This is a very similar process to making mashed potatoes.

Now it’s time to assemble! Spray your ramekin or baking dish with cooking spray.

Press down a 1/2″ layer of the mashed plantain into the bottom of the ramekin. Top with a tablespoon of shredded mozzerella and a sprinkle of Parmeggiano. Next, add in the layer of picadillo. then another layer of cheese.

Next, top off the ramekin with another layer of mashed plantain and smooth it out with the back of a spoon.

Sprinkle 1/4 cup of the shredded cheese on top and sprinkle with a bit of cilantro, if desired.  Place onto a baking sheet and broil at 400 degrees F until the cheese is bubbly and golden.  Caution, this happens quickly, so don’t go too far!