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: ½ cup canola oil or ½ cup vegetable oil; 4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black); 1 cup finely chopped red onion; 3 garlic cloves, chopped; 1 lb ground chuck (80% lean); ⅓ cup tomato paste; ⅓ cup golden raisin, chopped; ⅓ cup pimento stuffed olive, coarsely chopped, plus 3 tbsp brine from the jar; 2 teaspoons dried oregano; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground cumin; 1 teaspoon ground allspice; 1 tablespoon yellow cornmeal; 8 ounces queso fresco, crumbled and divided; 4 pimento stuffed olives, drained and sliced

Servings: persons

½ cup canola oil or ½ cup vegetable oil
4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black)
1 cup finely chopped red onion
3 garlic cloves, chopped
1 lb ground chuck (80% lean)
⅓ cup tomato paste
⅓ cup golden raisin, chopped
⅓ cup pimento stuffed olive, coarsely chopped, plus 3 tbsp brine from the jar
2 teaspoons dried oregano
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco, crumbled and divided
4 pimento stuffed olives, drained and sliced

1
For Crust: Heat oil in a heavy non-stick skillet over medium heat.
2
Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side.
3
Using slotted spoon, transfer slices to sheet of foil.
4
Pat plantains with paper towels and cool Reserve 2 tbsp of oil from skillet for the filling.
5
Line a 9-inch glass pie dish with a single layer of cooled plantains.
6
Reserve remaining for garnish.
7
Using fingers, firmly press slices together to seal any gaps.
8
Set crust aside.
9
For Filling: Heat reserved 2 tbsp of oil in large non-stick skillet over medium-high heat.
10
Add onion and garlic and saute until onion is translucent, about 4 minutes.
11
Add beef and saute until brown, breaking into small pieces with back of fork, about 5 minutes.
12
Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice.
13
Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick.
14
Season to tasted with salt and pepper.
15
Mix in cornmeal.
16
Preheat oven to 450F Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact.
17
Sprinkle evenly with remaining queso fresco.
18
Bake pie until cheese is melted and filling is heated through, about 25 minutes.
19
Garnish center of pie with sliced olives and some plantain slices.
20
Cool 10 minutes and serve.
21
Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets.
22
A mild feta cheese can be substituted.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ½ cup canola oil or ½ cup vegetable oil, 4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black), 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.

That's it — enjoy your meal!

Plantain Picadillo Pie With Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions