I love plantains and this appetizer is one of my favorites. It is very easy to make and it is absolutely delicious. The sweetness of the ripe plantains is the perfect foil for smoked bacon and the fresh flavor of chimichurri. For this dish you need to use very ripe plantains.
These beauties can be served hot from the oven, warm, or at room temperature. Serve it with fresh chimichurri or cilantro pesto.
Buen provecho!
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Ingredients
(4 servings)
- 4 ripe plantains, whole
- 2 tablespoons melted butter
- 4 thick slices of queso blanco or mozzarella
- 4 bacon strips
- Chimichurri or cilantro pesto to serve
Directions
- Preheat the oven to 400°, cut the ends of the plantains and peel.
- Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes.
- Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon.
- Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.
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Olga @ MangoTomato says
wow, this sounds amazing and so simple to make!
Kim says
I’ve never seen plantains made this way before; it looks delicious!
Jeannie says
Looks delicious! I suppose I can substitute plantains with bananas…yummy!
Ivy says
Although I have never tried plantain these look very appetizing.
Luz Adriana Guzman says
Loa plátanos maduros son delicios hasta solos
Lyndsey says
Oh my gosh Erica, these look fantastic! I love coming here, I always see such great ideas and recipes! Yum!!
gloria says
Erica these look absolutely delicious!! huggs, gloria
norma says
Platanos, bacon and chimichurri…you had me at bacon. Great colors.
Joan Nova says
I’ve had plantains stuffed with cheese, but not wrapped in bacon. I bet everyone loves them and I sure would like to try them. Thankfully, they’re not fried too.
Karen says
OMG, these look so good!
grace says
bacon, butter, AND cheese? plantains never had it so good! 🙂
Gera says
I am melting like cheese with that baked plantains – and with chimichurri is heavenly 🙂
Cheers,
Gera
Barbara says
Wow! I’m loving these, Erica! Plantains are great enough on their own, but you’ve two more fabulous layers of flavor!
Caroll Buitrago-Long says
Hola, I made them on Saturday, and guess what?
EXTREMELY DELICIOUS like all the Colombian food. My husband suggested to put more cheese sine the bacon holds it and I will repeat them this week.
‘Muchas gracias por esos inventos!!
Ojalá tu bebe este muy bien y tu feliz en tu nueva etapa.
Dios te bendiga!!
Eboni Joi says
I just made this dish and it was awesome! this is my first time cooking plantains! it was so easy and fun to do! thanks!!!
wendy says
Can you use cheddar cheese instead of mozzarella?
Erica says
Wendy- Yes, but I prefer mozzarella or queso blanco.
Alan Bowman says
You would do better if you can find fresh goats’ cheese
Sonia says
Definitely trying this one. Looks so good. I usually am not a huge fan of plain plantains, but this one really looks nice. The photography is great too. Well done!
Sarah Juanita says
This recipe was sooo GOOODDDD!
So filling! Me and my roomies added chives to the top afterwards but this recipe didn’t need too much extra! It was like the slipperiest, glutton-ist sandwich when you let it cool off. Yum YUM!
Bill says
I just made a 1/2 serving of these and they were great! My wife and I peeled the bacon off and enjoyed them as a dessert with grilled chicken that had been marinated in BBQ sauce and white balsamic vinegar for 4 hours. Mixed red, yellow and orange peppers were mixed with raw zucchini and mushrooms and marinated for an hour in Italian dressing. The vegetables and ears of fresh corn were grilled on an open oak wood fire. Freshly sliced raw pineapple was also grilled over the oak wood. This made a terrific, low calorie meal which was very filling and easy to prepare. This is the first time I have cooked plantains and I will surely prepare the dish for dinner guests.