Chirmol-Stuffed Plantains (Plátanos Rellenos de Chirmol)
Plátanos Rellenos de Chirmol, or Chirmol-Stuffed Plantains, is a popular dish in Guatemalan cuisine. This recipe combines the sweetness of ripe plantains with the savory flavors of chirmol, a traditional salsa made with tomatoes, onions, and herbs. It's a delicious and satisfying dish that can be enjoyed as a snack or a side dish.
Ingredients
- 4 ripe plantains
- 1 cup chirmol salsa
- 1/2 cup crumbled queso fresco
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Peel the plantains and make a lengthwise slit in each, being careful not to cut all the way through.
- Stuff each plantain with chirmol salsa and crumbled queso fresco.
- Heat the vegetable oil in a skillet over medium heat.
- Place the stuffed plantains in the skillet and cook for 3-4 minutes on each side, until golden brown.
- Transfer the plantains to a baking dish and bake for 15-20 minutes, until the plantains are tender.
- Season with salt and pepper before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 45g
- Protein
- 3g
- Fat
- 4g
Supplies
Baking dish Skillet
Tools
Knife Oven
Serving suggestions
Serve the Plátanos Rellenos de Chirmol as a side dish with grilled meat or as a flavorful appetizer for a Guatemalan-themed meal.
Tips & tricks
For a twist, you can add cooked and crumbled chorizo to the chirmol stuffing for an extra burst of flavor.
Cost
$8