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Plantain fritters with quesillo cheese

Mozzarella Cheese La Florida®

Plantain fritters with quesillo cheese

Cook the meat in a pressure cooker with a long onion and salt. Shred the meat and set aside.

Time

  • 30 min

Difficulty

Rating

  • 5
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La Florida Cheeses - Pataconas with cheese and meat - Complementary

Ingredients

  • Plantain 600g
  • Beef brisket 500g
  • Tomat0 100g
  • Red bell pepper 50g
  • White Onion 80g
  • Grated coastal cheese 150g
  • Salt
  • Oil 500ml
  • Water
  • Ajo 2 dientes

Preparation

  1. Cook the meat in a pressure cooker with a long onion and salt.
  2. Shred the meat and set aside.
  3. Make a ‘hogao’ with the onion, paprika, tomato, garlic, and salt.
  4. Peel the plantains and cut them into 5 cm pieces.
  5. Fry them until lightly browned and remove.
  6. Using a cutting board, flatten the plantains to the desired thickness.
  7. Fry again until golden brown.
  8. Serve with the cheese at the base of the plantain, mix the meat with the ‘hogao’ sauce, and serve on top of the cheese.
  9. If desired: replace the coastal cheese with mozzarella to make plantain gratin (brown in the oven or air fryer for 3 minutes)
    In a traditional oven
    – Preheat to 428°F (220°C).
    – Place the patacones on a baking sheet lined with parchment paper or a wire rack (preferably gold-colored).
    – Bake for 8–10 minutes until melted and golden brown around the edges.

    In an AirFryer.
    – Place the patacones (without stacking them) at 200°C (392°F).
    – Cook for 4–6 minutes until melted and lightly browned. (If the cheese splatters, lower the temperature to 190°C and add 1–2 minutes).