Ripe plantain turnovers with fresh cheese filling (Empanadas de platano) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 102) by Rick Bayless

  • all-purpose flour
  • vegetable oil
  • queso fresco
  • overripe plantains

  • EYB Comments

    Can substitute farmer's cheese for queso fresco. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Essential roasted tomatillo-chipotle salsa (Salsa de chile chipotle y tomate verde)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute farmer's cheese for queso fresco. See recipe for variations.

  • thekitchenchronicles on August 25, 2015

    I'm in love with this recipe. Really not time consuming at all (especially for an empanada) and just so tasty. I think my plantains may not have been ripe enough (or I didn't bake them for long enough?) so I had to add a little water to the food processor. Worked out totally fine and saved the day. Wrote this up here: http://www.thekitchenchronicles.com/2015/08/25/plantain-empanadas-with-fresh-cheese-filling-empanadas-de-platano/

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