Cheesy Plantain Arepas
Ripe plantains are boiled, mashed, mixed with shredded melting cheese, shaped into rounds, and cooked on a griddle until golden with a stretchy cheese center. A simple two-ingredient favorite.
Equipment
- 1 | cutting board |
- 1 | Knife |
- 1 | Medium pot |
- 1 | Potato masher |
- 1 | Griddle or skillet |
- 1 | Spatula |
Ingredients
- 4 | | ripe yellow plantains |
- 1½ | cups | shredded mozzarella cheese |
- ½ | tsp | salt |
- 1 | tbsp | oil or butter | for cooking
Instructions
- Peel the ripe plantains and cut into thick rounds.
- Boil the plantain slices in water for 12–15 minutes until tender.
- Drain well and mash the hot plantains until mostly smooth.
- Add shredded mozzarella and salt; mix until combined.
- Roll the mixture into golf-ball-sized portions.
- Flatten each ball into a ½-inch-thick disk.
- Heat a lightly oiled griddle over medium heat.
- Cook the arepas 3–4 minutes per side until deep golden.
- Serve hot while the cheese is stretchy.
Notes
Best enjoyed fresh while the cheese is melted and stretchy.
Reheat leftovers in a dry skillet for 2 minutes per side.
Use very ripe plantains for natural sweetness and soft texture.
Uncooked disks keep in the refrigerator up to 24 hours.
Reheat leftovers in a dry skillet for 2 minutes per side.
Use very ripe plantains for natural sweetness and soft texture.
Uncooked disks keep in the refrigerator up to 24 hours.