Cheese-Filled Green Plantains

Cheese-Filled Green Plantains

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Hyper Jess 0

"The green plantain tastes like a potato! With the stretchy, cheesy center, this is a recipe any potato lover will want to make. Serve with sour cream or ketchup."
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1 h 45 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring the whole plantains with enough water to cover to a boil; reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked, about 45 minutes. Drain and set aside until cool enough to handle.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Peel the plantains and mash with the salt and pepper until no lumps remain. Roll the mashed plantain into 3 tablespoon size balls around a cube of cheese. Cook the plantain balls in the hot oil in batches until they are golden brown and float to the surface, about 5 minutes. Move the plantain balls around as they cook to ensure they brown evenly. Drain the cooked plantain balls on a paper towel-lined plate to cool slightly.


  • 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.


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This is a good recipe. Just a few modifications: since queso fresco does not melt, I will probably use a different cheese next time (maybe Monterrey cubes or even pepperjack). Also, make sure to...

Good recipe. I suggest cooking it a few minutes longer and serve with a red enchilada sauce.

I really liked this idea and the finished product was good. It could have been my lack of cooking ability that led to them being so greasy and falling apart and it seemed like it needed one mor...

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