Plantain Picadillo Pie With Cheese Recipe

Name: Plantain Picadillo Pie With Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola or vegetable oil; 4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.; 1 cup finely chopped red onion; 3 garlic cloves, chopped; 1 pound ground beef chuck (80% lean); 1/3 cup tomato paste; 1/3 cup golden raisins, chopped; 1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar; 2 teaspoons dried oregano; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cumin; 1 teaspoon ground allspice; 1 tablespoon yellow cornmeal; 8 ounces queso fresco,* crumbled, divided; 4 pimiento-stuffed green olives, drained, sliced

Servings: persons

1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

1
Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
2
Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
3
Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add beef and saute until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
4
Preheat oven to 450u00b0F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
5
*
6
also known as
7
is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup canola or vegetable oil, 4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals., 1 cup finely chopped red onion, 3 garlic cloves, chopped, and more.

Yes, Plantain Picadillo Pie With Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plantain Picadillo Pie With Cheese

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