Plátanos asados con Bocadillo y Queso (Baked Plantains with Guava and Cheese)

by Erica Dinho on March 27, 2009

This post is also available in Spanish

BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)
Plantains are eaten all over Colombia and South America. This delicious vegetable is made in different ways. Plátanos Asados con Bocadillo y Queso make a delicious side dish. Omit the guava paste for a classic plátano asado con queso or baked plantain with cheese.

BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)

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Ingredients

(4 SERVINGS)

BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)

Directions

  1. Preheat the oven to 400°, cut the ends of the plantains and peel.
  2. BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)

  3. Place them in a baking dish and brushed with the butter, bake for 30 to 40 minutes.
  4. BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)colombian food

  5. Remove from the oven and slice the plantains lengthwise but not go all the way trough, stuff them with the guava paste and cheese slices.
  6. Return to the oven and bake 10 more minutes until the cheese melts and serve.
  7. BAKED PLANTAINS WITH GUAVA AND CHEESE (PLATANOS ASADOS CON BOCADILLO Y QUESO)

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{ 19 comments… read them below or add one }

1 5 Star Foodie March 27, 2009 at 10:14 AM

I love plantains and this is a great recipe! I love the cheese inside – yum!

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2 Gera @ SweetsFoods March 27, 2009 at 7:16 PM

Love the combination of flavors, this is a tasty delicious recipe to follow :)

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3 Peko Peko (KyotoFoodie) April 4, 2009 at 11:30 AM

Wow! I just happened upon your blog. I am glad to see that there is a place to learn about the culinary culture of Colombia!

I love plantains but have only had them a few times. Baked with guava and cheese is not the image I have of plantains so I would really love to try this dish!

I write a foodie blog about the culinary culture of Kyoto, Japan. Stop by and say hello sometime.

P

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4 Lisan May 27, 2009 at 10:19 PM

Hi Erica, I noticed tin foil in your picture of baked plantain. Should we be baking buttered platanos wrapped in foil?

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5 Erica May 28, 2009 at 7:02 AM

Hi Lisan,
You don’t have to use foil, sometimes I use foil or parchment paper in the baking sheet, because helps the plantains don’t stick.

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6 Guava Fruit Facts July 10, 2009 at 1:11 AM

Great recipe. Guava is humble looking fruit. I find guava very tasty. It is good for health. It is rich in vitamin C. It is great for eyes and heart, skin, hair. It also helps for combating colon and prostate cancer and has many other benefits.

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7 Katharina July 26, 2009 at 9:39 PM

Wow!! I’ve had both of these before.. but never together! I can imagine how awesome this tastes. Bien hecho!

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8 Nats December 29, 2009 at 4:02 PM

I never thought of adding Guava paste before! Great idea, I now have to make these!

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9 Olga January 5, 2010 at 1:01 PM

Ahhh, one of my childhood favorites. Really easy to make too.

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10 Angie July 17, 2010 at 8:06 AM

Guava paste is a great idea. Where I live it is difficult to find bocadillos. I will make this today. Thanks.

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11 Chris October 11, 2010 at 12:01 AM

OMG these look sooooooo good!! I made the typical platanitos for my wife (born in England) she’s never seen a plantain before LOL I was cracking up for an hour for that one, her brother actually saw one in the grocery store and thought it was a banana, so he bought one, and ate it!! LOL Sigh…. Man that’s good comedy there, he was sick for a day or two I think since you’re not supposed to eat them raw, when I told him what it was I think he finally realized it was NOT a banana. LOL But yea usually I just take the plantain core, and slice it diaganolly, then squash em flat and fry them till crispy, once they come out I slap a little bit of salt and some Adobo, my aunt Lucy used to make em like that and drizzle a bit of lime juice over them. I could eat a plateful and I did when I was younger! LOL But I like to make dishes that my wife has never heard of in regards to my colombian heritage, that are very traditional and remind me of my childhood. So far she’s loved everything she’s tried, of course my aunt Ceci is an AMAZING cook.

What I would like to see, if it’s possible since there are so many variations. A traditional Colombian Sancocho, I used to live in S Florida, so latin food was easy to find, but I’ve moved to Gainesville, FL and it tends to be a bit more “country” up here, and the people around here really have no idea about real hispanic culture, they only know what they see from the mexicans that live around here, and hey nothing against mexicans, some of my good friends are mexican, but mexican food is NOTHING like colombian food!! Trying to find a good cuban sandwich around here is hard enough, trying to find a good sancocho or anything like that is pretty much impossible.

For some reason I’m reminded of one of my exes. She was from Bogota originally and she would always tell me about Vitamin Ch. LOL Everything that’s bad for you but tastes great is Ch something. Chimichanga, Churros, Chicharrones, etc.

A good sancocho recipe and a good seafood paella, been trying to find traditional colombian versions of those recipes for years now.

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12 Chris October 11, 2010 at 12:09 AM

Also is it possible to get recipes not so much for food, but like ointments and stuff?

My ex used to make this facial cream using sugar, coconuts and some other stuff, never was sure how she made it, she also used to make random salads, but she took that in college, Juevos Bedicos things like that. But I know here in the US we have a tendency to just follow a doctor and take these pills which are no good for us, with the idea that they are making us healthy. I was just thinking maybe you could add another page for home rememdies and stuff.

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13 Diana Lopez December 6, 2010 at 6:44 PM

I love the blog, I was born and raised in Pereira Colombia and yet have no idea how to cook any Colombian food. My mom is not a kitchen person, and I moved here when I was 8… This is a great blog, and I cannot wait to try some of these on my family… y me trae unas nostalgias toda esta comida sabrosa de mi patria preciosa… Thank you…

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14 Diana Lopez February 2, 2011 at 5:27 PM

Make sure your plantains are really ripe for this recipe, and I mean borderline black. I have tried making it twice now and my even though I thought my plantains were ripe enough, they were still dry and tasteless. My mom said they were “pasmados”, whatever that means in Colombia.

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15 Deb August 31, 2012 at 9:45 AM

Could you use Queso Fresco Colombiano instead of Mozzarella?

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16 Erica August 31, 2012 at 11:16 AM

Yes- Queso blanco or other melting cheese.

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17 Blake April 7, 2013 at 11:12 PM

Hey I love your website!

Quick question though, if you have left overs and want to reheat them the next day how would you store them (refrigerate, freeze, or neither), and how would you reheat them?

Thanks!

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18 Belen January 9, 2014 at 1:55 PM

what’s the brown strips in the plantains?

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19 Erica Dinho January 10, 2014 at 7:52 AM

Guava paste o bocadillo.

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