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Diving into baked plantains filled with cheese and guac.
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Baked Plantains With Cheese

A tempting vegetarian entree. Replace the cheese with guacamole for a paleo and vegan-friendly option. Soft, sweet, and cheesy never tasted so good.
Course Main
Cuisine Latin American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2
Calories 548kcal
Author Imma

Ingredients

  • 2-3 ripe plantains
  • 1 cup (230g) guacamole or a large avocado
  • 1-2 tablespoons (15-30g) canola oil or melted butter
  • 4-8 ounces (113-226g) thick-sliced mozzarella or cheddar cheese

Instructions

  • Preheat the oven to 400°F (205℃). Line a baking sheet with foil and spray it with cooking oil.
  • Using a sharp knife, cut both ends off the plantains to make it easier to peel. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel. Remove the peel by pulling it back.
  • Place the plantains on the baking sheet and lightly spray them. Bake for about 25 minutes, turn, and bake on the other side for another 15 minutes or more until golden brown and tender. How long will depend on the plantains.
  • Remove baked plantains from the oven, cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with the cheese slices.
  • Place back in the oven for a couple of minutes until the cheese melts. Remove and serve immediately.

Notes

  • Your favorite plant-based cheese will work fine, a sauce, grated, or sliced.
  • Ripe plantains work best, green ones take longer to cook and don't have as much flavor, and overripe plantains are too soft.

Nutrition

Serving: 1plantain | Calories: 548kcal | Carbohydrates: 63g | Protein: 16g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 367mg | Potassium: 1202mg | Fiber: 7g | Sugar: 32g | Vitamin A: 2492IU | Vitamin C: 39mg | Calcium: 299mg | Iron: 2mg