Picadillo Stuffed Plantains

This recipe was developed by Chef Yolanda Santiago at North Carolina State University during one of our product trainings.

Servings: 6
Serving Size: 1 each

Ingredients

10 ounces Abbot’s Butcher ground beef
6 ripe plantains, peeled, sliced into 1/4 inch thick lengths
5 ounces white onion, diced
3 ounces red bell pepper, diced
3 ounces cilantro, chopped
3 garlic cloves, smahed
3 tablespoons olive oil
6 Spanish olives, dived
1/8 cup sofrito, prepared
Salt, to taste
6 ounces potatoes, finely diced
1 cup NUMU cheese
1 ounce tomato sauce

Avocado Salad
2 avocados, diced
1/8 cup red onion, thinly sliced
1/4 cup roasted red pepper, thinly sliced
1/4 cup green Spanish olives, pitted, sliced
3 garlic cloves, smashed
3 ounces cilantro, chopped
3 tablespoons olive oil
1 cup cherry tomatoes, quartered
Salt and pepper, to taste
Oil for frying

Preparation

1. Heat oil for frying. Fry the plantain slices in batches until golden brown on both sides. Set aside to drain on paper towels.
2. Heat 3 tablespoons of olive oil in a pan. Add diced potatoes and cook until tender. Then add onions, garlic, cilantro, tomato sauce, olives, sofrito and red pepper.
3. Add ground beef and season to taste with salt and pepper.
4. Lightly spray metal rings and line with parchment paper. Place fried plantain slices in the ring molds, fill the cavity by layering pieces of fried plantain, picadillo and a tablespoon of vegan cheese. Repeat until the ring mold is filled. Finish with fried plantain. Place in a 350 degree oven and bake for 20-25 minutes until the cheese melts and it sets.
5. Prepare the Avocado Salad – Toss together avocados, onion, roasted red pepper, green olives, cilantro, garlic and cherry tomatoes. Drizzle olive oil and season with salt and pepper to taste.
6. Plate the picadillo stuffed plantain with the avocado salad for service.