Sweet Plantain and Queso Fresco Pockets
Sweet Plantain and Queso Fresco Pockets - A Delicious Latin-Inspired Appetizer
If you're looking for a tasty and unique appetizer to serve at your next gathering, look no further than these Sweet Plantain and Queso Fresco Pockets. This Latin-inspired dish is bursting with flavor and texture, and is sure to be a hit with your guests.
To make these pockets, you'll need the following ingredients:
- 2 ripe plantains, peeled and sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
To start, preheat your oven to 375 degrees F. In a large bowl, combine the flour, cornmeal, salt, and black pepper. Add the sliced plantains to the bowl and toss to coat.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the plantains and cook for 2-3 minutes on each side, until they are golden brown and crispy.
Remove the plantains from the skillet and place them on a paper towel-lined plate to drain any excess oil. Once they have cooled slightly, use a fork to mash them into a chunky paste.
Next, take a small handful of the mashed plantains and form it into a pocket shape. Place a small amount of crumbled queso fresco in the center of the pocket, then fold the edges over to seal it shut.
Place the pockets on a baking sheet lined with parchment paper and bake for 10-12 minutes, until they are heated through and the cheese is melted and bubbly.
These Sweet Plantain and Queso Fresco Pockets are the perfect combination of sweet and savory, with a crispy exterior and a gooey, cheesy center. They make a great appetizer for any occasion, and are sure to impress your guests with their unique flavor and texture.
Type: Latin-Inspired Appetizer
Ingredients:
- Ripe plantains
- Queso fresco
- All-purpose flour
Cooking Tips:
- Make sure to use ripe plantains for the best flavor and texture.
- Be careful not to overcook the plantains, as they can become mushy and lose their shape.
- Use a fork to mash the plantains into a chunky paste, rather than a smooth puree, for the best texture in the pockets.
