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1
Trim the ends of the plantains, but do not peel.
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2
Cut into pieces about 5 inches (13 cm) long.
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3
Put into a saucepan, cover with water, cover, and bring to a simmer.
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4
Continue cooking over medium heat until the flesh is soft-the skin will probably split open-about 1 hour.
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5
Drain and set aside to cool.
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6
Peel the plantains, and break into the container of a food processor.
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7
Add the flour and salt and process to a fairly smooth consistency.
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8
Heat the oil in a skillet-it should be about 3/4 inch (2 cm) deep-over low heat.
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9
Wet your palms a little and divide the mixture into eight equal parts.
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10
Roll one into a ball about 2 inches (5 cm) in diameter.
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11
Press it out either with your hands or with a tortilla press lined with plastic bags to a circle about 4 inches (10 cm) across and 1/4 inch (.75 cm) thick.
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12
Put about 1 scant tablespoon of the cheese across the center of the dough, but not right to the edge.
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13
Again wet or lightly oil your palms, and form the dough into a banana shape about 5 inches (13 cm) long and 1 1/4 inches (25 cm) wide.
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14
The oil should now be hot but not exceed 250F (120C) or the outside will brown too much while the inside is still raw.
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15
Fry two or more of the bananas, depending on the size of the pan-remember that you need plenty of room to turn them over as they tend to stick to the bottom of the pan.
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16
Fry for a few seconds, then start to roll them over from time to time until they are an even, golden brown color-10 to 12 minutes.
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17
Remove and drain.
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18
(see Notes)
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19
Serve hot for a snack.
