Tostones Rellenos (Stuffed Plantain Cups) Recipe - Allrecipes.com
Tostones Rellenos (Stuffed Plantain Cups) Recipe
2 Photos
Puerto Rican Appetizers: Tostones Rellenos
What's cooking in St. Louis? Four delicious appetizers. See more
  • READY IN hrs

Tostones Rellenos (Stuffed Plantain Cups)

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  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.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  5. Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
  6. Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
ADVERTISEMENT

Reviews More Reviews

Jun 21, 2011

This is definitely a crowd pleaser! Fill them with your favorite toppings or with nothing at all. I used the beef filling from the recipe except that I added a handful of golden raisins to it. My daughters loved them!

 
Mar 03, 2013

Watched the video. Very easy to make. The boys loved smashing them.

 

5 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 1738 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Kelsey's Favorite Stuffed Green Peppers

Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.

Stuffed Peppers

See how to make delicious, beefy stuffed bell peppers.

Beef and Rice Stuffed Bell Peppers

This simple technique makes stuffed peppers even more delicious.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States