4.9 from 90 votes
Bacon and cheese stuffed ripe plantains {Canoas de plátano con tocino y queso}
These bacon and cheese stuffed ripe plantains, known as Canoas de plátano con tocino y queso, are baked sweet plantains split and filled with crispy bacon and a blend of mozzarella and queso fresco cheeses. The filling melts inside the warm, soft plantain boats, combining sweet, savory, and creamy textures. Baked until golden and gooey, they can be served with spicy aji criollo sauce or a favorite hot sauce as a satisfying side or snack.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
baked ripe plantains
Course:
Side Dish, Appetizer, Snacks
Cuisine:
South American, Fusion, Ecuadorian
Ingredients
- 6 plantain whole, ripe
- 1-2 tbs butter use as little as you want, melted or oil
- 2 cups about 8 ounces, of grated or crumbled cheese, a mix of mozzarella and queso fresco
- 8 ounces Bacon cut into small pieces
To serve:
- aji criollo sauce or your favorite hot sauce
Instructions
- Pre-heat the oven to 400 F.
- Peel the ripe plantains, place them on a baking sheet and rub them with butter or oil.
- Bake the plantains for 25-30 minutes, then turn plantain over. You can brush them with oil or melted butter when turning them over if they look like they are getting too dry.
- Bake for another 15 minutes or until they’re golden on both sides.
- While the plantains are baking, or ahead of time, cook the bacon pieces in a frying pan until crispy, drain the grease and let the bacon pieces cool down.
- Remove the plantains from the oven, made a lengthwise slit in the center of each plantain, and stuff them with layers of bacon and cheese.
- Return the bacon and cheese stuffed plantains to the oven and bake for about 3-5 minutes or until the cheese is fully melted.
- Serve immediately.
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