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Canoas (Stuffed Sweet Plantains)

Servings 4 servings

Ingredients

  • 2 tablespoons of ghee clarified butter or coconut oil
  • 4 ripe plantains
  • 1 cup picadillo
  • Queso fresco for serving (optional)

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cut the ends off the plantains. Cut a slit down the length of the plantain, and remove the peel in one piece. Brush the peeled plantain with ghee or coconut oil, making sure it's fully coated
  3. Wrap the buttered plantain with its peel, and place the plantain on a baking sheet. The peel with keep the plantain moist while it's cooking.
  4. Bake the plantains for 40-45 minutes, until cooked through and fork tender.
  5. Let the plantains cool to the touch before stuffing them. To make the plantains stand up, cut a small portion from the outer curve to make a flat surface. Then, cut a horizontal slit down the length of the plantain, making sure not to cut too deep. Use the knife to push the slit apart, to create an opening for the stuffing.
  6. Fill each plantain with 1/4 cup of the picadillo filling, then sprinkle with queso fresco, if desired. Place the stuffed plantains back into the oven for 10 minutes, to heat the filling. Serve hot.
Nutrition Facts
Canoas (Stuffed Sweet Plantains)
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.