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Ingredients
- 1 sm Poblano peppers, peeled and seeded
- 1/4 tsp Pepper, grnd black
- 1 c. Cool refried black beans, canned
- 3 x Plantain ripe, unpeeled
- 1 x Banana ripe, peeled
- 1 tsp Salt
- 2 x Scallion, sliced thin
- 1/4 c. Peanut oil
- 1 c. Crema recipe follows
- 1/4 c. Anejo, Romano or possibly Feta Cheese, grated
- 1/4 c. Manchego or possibly Feta cheese, grated
- Â Â Creme Fraiche or possibly lowfat sour cream garnish
Directions
- Preheat the oven to 350F Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake till the flesh is thoroughly soft and oozing through the slit, 40 to 50 min, set aside to cold.
- Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
- The stuffing can be made up to a day in advance and reserved in the refrigerator.
- Make the dough in a food processor or possibly in a mixer with a paddle attachment: Peel, trim and throw away any tough ends from the plantains. Combine the plantains, banana and salt and pulse till a smooth puree is formed, or possibly mix till just blended. Be careful not to overwork the dough, or possibly it will become too starchy. Wrap in plastic and refrigerateabout 2 hrs.
- To assemble the empanadas, roll 2 Tbsp. of the dough lightly between your palms to create a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to create a 3 1/2 inch circle. (If you don't have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking.) Place about 1 tsp. of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal. Place the stuffed empanadas on a platter and refrigerateat least 30 min or possibly as long as a day. (Stuffed empanadas can also be frzn.)
- To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or possibly till dark brown all over. If they darken too quickly, as they may if very ripe plantains were used,. lower the flame slightly.) Drain on paper towels. Serve warm with Crema, Creme Fraiche or possibly lowfat sour cream for dipping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 837g | |
| Calories 1565 | |
| Calories from Fat 766 | 49% |
| Total Fat 86.57g | 108% |
| Saturated Fat 25.06g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 4043mg | 168% |
| Potassium 3036mg | 87% |
| Total Carbs 181.19g | 48% |
| Dietary Fiber 26.3g | 88% |
| Sugars 67.2g | 45% |
| Protein 34.21g | 55% |
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