If you think plantains are only for mangu, tostones, and mofongo, then you are sadly mistaken. Once plantains get brown and over-ripe, their starches break down, causing them to soften and sweeten. That's the time to strike! Sure, you can serve these sweet maduros (or as our Puerto Rican peeps call them, amarillos) on a plate of rice and beans for a bright bite, but why not put their dulzura on full display and have them for dessert!
Yes, beans and plantains for dessert. It's not as odd as you think! Beans are used in sweets the world over, including in Guatemala where these rellenitos originate from. Simple fried plantains are filled with a sweet black bean puree and drenched in a rich and creamy caramel.
It's widely known fact in Latin America that guava and white cheese are meant to be together and these aborrajados are irrefutable proof. These patties are a delicious and simple dish made with sweet plantains, fresh queso and guava paste.
Think of this quirky treat as a cross between cheesecake and coffee cake. Each of the flavors - tangy guava gelée, crisp fried plantains, and creamy queso fresco - complements the other, with the sweet Salvadoran quesadilla crust providing the perfect base.