We’ve had some plantains ripening on our counter for quite a while.  One of them turned as black as our granite.  We simply had to use them… poor us, forced to eat sweet, delicious plantains.  I was just going to slice them up and fry them into maduros — it wouldn’t be the first time.  Jessica had a far better idea, stuff them with cheese.  Oh boy, yes.

Super Ripe Plantains in Skin

First things first, I whipped up a batch of delicious Salsa Verde and set it to the side.  Now on to the Maduros con Queso (for the non-Spanish reader: Sweet, Fried Plantains with Cheese).

Maduros con Queso en Salsa Verde

Maduros con Queso
~makes 8 three-inch pieces


  • 13.5 oz. very ripe Plantains (two large)
  • 1 clove Garlic
  • Kosher Salt
  • 1 tsp. Potato Starch
  • Black Pepper
  • 1.6 oz. Fresh Mozzarella, cut into 1/2-inch squares, 1/4-inch high
  • Vegetable Oil, for frying


1. Preheat about 1/4-inch deep worth of vegetable oil in a cast iron pan over medium-low heat.

Super Ripe Peeled Plantains

2. On a cutting board, smash garlic.  Coat the garlic with kosher salt.  Repeatedly press edge of knife against garlic and salt to create a garlic paste.  Add paste and plantains to a medium size bowl.  Mash plantains.

Mashed Plantain Mixture

3. Add fresh ground black pepper and potato starch to plantain mixture, combine thoroughly.

Small Amount of Plantain Mixture Add 1/2-inch Square of Cheese
Cover Cheese with Mixture Begin Frying Mixture

4. Scoop about 1/8-th of the mixture into your hand and spread across fingers.  Place a piece of cheese in the center and coax the mixture to surround the cheese, it will likely be in a ball-like shape.  Add to the hot oil.  With a fish spatula, press lightly on the batter to flatten slightly, this will achieve more even cooking.

Frying Second Side

5. Cook maduros about 60-90 seconds per side until slightly darker than golden brown; then flip and repeat.  Remove to paper towel to drain excee oil.  Serve hot with salsa verde.

Cracking Open Cheesy Maduro

posted by Lon at 02:38 PM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.