Plantain Empanadas

Ingredients

• 1 large ripe plantain
• 4.5 tablespoons shredded mild Cheddar cheese
• 2 tablespoons vegetable oil

Instructions

1. 1

   Cut plantain, with the peel left on, into 3 pieces.

2. 2

   Bring a pot of water to a boil. Add plantain pieces; boil until peels start to bubble, 3 to 5 minutes. Remove plantains with a slotted spoon. Cool until easy enough to handle; peel. Add plantains to a bowl; mash.

3. 3

   Divide and shape mashed plantain into 3 golf-sized balls. Wrap each ball with 1 piece of plastic wrap; press into a 6-inch round. Unwrap plantain rounds; place 1 ½ tablespoons cheese in center of each round. Fold rounds over cheese; pinch edges together.

4. 4

   Heat oil in a skillet over medium heat. Fry stuffed plantains until lightly browned, 2 to 3 minutes; flip. Fry until other side is lightly browned, 2 to 3 minutes more. Drain on paper towels.