• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8

    Green Plantain Arepas

    Colombian and Ecuadorian cooking styles come together for a cheese, crunchy dish perfect for breakfast, lunch, or dinner. Plantains are mashed and fried and stuffed with a fresh white cheese and served with a refreshing salsa.

    For the Sauce
    large plum tomatoes, chopped
    scallions, finely sliced
    cilantro, chopped
    pinch cayenne pepper
    salt, to taste
    For the Arepas
    green plantains, peeled and cut into 1-inch pieces
    fresh white cheese or mozzarella, cubed
    oil, for frying
    salt, to taste
    In a small sauce pot add in all the ingredients for the sauce except the cayenne pepper. Stir to combine, cover with lid and cook on low heat while working on the pancakes.
    Fill a medium-sized pot to cook the plantains. Fill with just enough water to cover the plantains and sprinkle in some salt. Bring to a boil and cook the plantains until fork tender.
    Transfer it all in a large bowl and mash until smooth. Use your hands to get a smoother texture.
    Place a piece of plastic wrap on your work surface. Grab a piece of the mashed plantain and roll it into a ball, then pat it down to a pancake form. Place a piece of cheese in the middle. Grab another plantain ball and place it on top.
    With the help of the plastic wrap combine both pieces of plantains to make one pancake by patting it down or with a rolling pin. Set aside. Repeat this procedure until all mashed plantain is used up.
    Fry pancakes on medium heat 2 to 3 minutes on each side. Have ready a plate double lined with paper towel to absorb excess oil.
    Remove sauce from heat. Taste to season and add cayenne pepper before serving.
    Serve pancakes warm with sauce on top or to the side.

    The base number of servings for this recipe is 8

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    Green Plantain Arepa Recipe


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