Serves 4-6 Prep 15 mins Cook 45 min Ready 1 hr
Bolón de verde is one of the most traditional and popular Ecuadorian dishes. They can be served at breakfast with a fried egg or by itself as a side dish. The green plantain balls can be stuffed with cheese, chicharrón or salsa de mani (peanut sauce), my version are stuffed with cheese.
4-5 large green plantains
6 tablespoons of salted butter
1 tablespoon of abuelita’s aliño
1/2 cup of grated monterrey jack cheese
Salt & Pepper
1. Peel the plantains, cut in half and then down the middle to form 4 equal parts per plantain.
2. Add 2 tablespoons of butter to a pan and cook the plantains on medium low heat for about 30 mins. You should rotate the plantains ever few mins until they're browned and softened.
3. Place the plantains in a bowl; add 3 tablespoons of salted butter, 1 tablespoon of Abuelita’s Aliño, salt/pepper to taste and mash with a hand masher or in a food processor.
4. Once the plantains are thoroughly mashed and the butter is mixed in, start forming into golfball size balls with the palms of your hand. With your thumb, open up a small pocket and stuff with a generous pinch of cheese. Close up the balls carefully, making sure all the cheese is covered.
5. In a pan, add in 2 tablespoons of butter and add the plantain balls. Fry them in butter on medium high for about 15 mins, rotating them every few mins to brown all the sides.
Serve with a fried egg for breakfast + Enjoy!