These Sweet Plantain Empanadas Will Make Your Family Fight Over The Last One! 🍌

_Sips coffee while typing_

Oh. My. Goodness. Ladies and gentlemen, let me tell you about these heavenly Empanadas de Plátano Maduro that will make your taste buds dance salsa! As a Latina who practically grew up in the kitchen watching my abuela work her magic, I can’t wait to share this sweet-meets-savory recipe that’s been making my family fight over the last piece for generations.

These sweet plantain empanadas aren’t your typical afternoon snack – they’re what I like to call a “life-changing experience wrapped in crispy dough.” Trust me, once you make these, your neighbors will mysteriously start visiting more often! 😉

Let’s get cooking, shall we?

Ingredients:
– 2 very ripe plantains (they should be almost black – don’t panic, that’s exactly what we want!)
– 2 cups all-purpose flour
– 1 stick of butter (room temperature)
– 1/2 cup queso fresco (crumbled)
– 1 teaspoon cinnamon
– 1/4 cup brown sugar
– Pinch of salt
– Water (as needed)
– Vegetable oil for frying

First things first, darlings – let’s make the dough. Mix the flour and salt in a bowl, then work in that butter with your hands until it feels like wet sand. Add water little by little until you get a smooth dough. Cover it and let it rest while we work on the filling (just like we need our beauty rest, right?).

Speaking of the filling, peel those super-ripe plantains and cut them into chunks. Cook them in boiling water until they’re tender – about 15 minutes. Drain and mash them up with the brown sugar and cinnamon until smooth. This is where the magic happens!

Hey! While your filling cools down, don’t forget to follow me on Newsbreak for more mouthwatering recipes like this one. I share new recipes daily, and trust me, you don’t want to miss what’s cooking in my kitchen! 👩‍🍳

Now, roll out that dough nice and thin, and cut circles using a large cup or cookie cutter. Place a spoonful of the plantain mixture in the center of each circle, add a sprinkle of queso fresco (because cheese makes everything better!), and fold over to create a half-moon shape. Seal the edges with a fork – make it pretty, we eat with our eyes first!

Heat your oil to 350°F (or test it with a small piece of dough – it should bubble and float). Fry those beautiful babies until golden brown, about 2-3 minutes per side. Drain on paper towels and try not to burn your tongue because I know you’ll want to dive right in!

The result? Crispy on the outside, sweet and creamy on the inside, with that perfect hint of salty cheese that’ll make you go “¡Ay, que rico!”

This recipe makes about 12 empanadas, but between you and me, you might want to double it. They disappear faster than my patience on a Monday morning!

If you loved this recipe as much as I do, please drop a comment below and share your empanada-making adventure! Did you add your own twist? Did your family go crazy for them? I want to hear all about it! And don’t forget to follow me on Newsbreak for more recipes that’ll make your kitchen the most popular spot in the neighborhood.

Until next time, keep cooking with love (and a little sass)! 💃🏽✨

P.S. If any of these empanadas survive longer than 10 minutes after cooking, you’re doing it wrong! 😘