Tostones Rellenos (Stuffed Plantain Cups) Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tostones Rellenos (Stuffed Plantain Cups) Recipe). The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!

Brief

Prep 30 mins

Cook: 45 mins

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Tostones Rellenos (Stuffed Plantain Cups) Recipe

Ingredients

3 cups canola oil for frying

2 green plantains

peeled and sliced crosswise into fourths

2 teaspoons garlic salt

1 pound lean ground beef

¾ teaspoon salt

½ cup sofrito

½ cup tomato sauce

¼ cup water

1 (1.41 ounce) package sazon seasoning

5 pitted green olives

chopped

1 cup shredded Cheddar cheese

Rhubarb Margarita

World Cuisine

Directions

Step 1

Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Fry the plantains in the preheated oil until golden but not brown 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk then shape the disk into a small cup. Return the plantain cups to the hot oil and fry until golden and crisp 5 to 7 minutes more. Season with garlic salt. Set aside.

Step 3

Preheat an oven to 350 degrees F (175 degrees C).

Step 4

Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly evenly browned and no longer pink. Drain and discard any excess grease. Stir in the sofrito tomato sauce water sazon seasoning and olives. Reduce heat to medium-low then simmer until liquid is reduced about 15 minutes.

Step 5

Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.

Step 6

Bake in the preheated oven until the cheese is melted 5 to 8 minutes.

Nutritional Information

Tostones Rellenos (Stuffed Plantain Cups) Recipe

Servings Per Recipe:8

Calories: 318.4

% Daily Value *

Protein: 16.1g 32%

Carbohydrates: 16g 5%

Dietary Fiber: 1.5g 6%

Sugars: 7.4g

Fat: 21.7g 33%

Saturated Fat: 6.9g 34%

Cholesterol: 52mg 17%

Vitamin A Iu: 711.7IU 14%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.4mg 22%

Vitamin C: 10.9mg 18%

Folate: 21.3mcg 5%

Calcium: 114.8mg 12%

Iron: 1.7mg 9%

Magnesium: 34.5mg 12%

Potassium: 453.5mg 13%

Sodium: 1737.6mg 70%

Thiamin: 0.1mg 8%

Calories From Fat: 195.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.