ABORRAJADOS VALLUNOS (Plátanos Maduros rellenos con Queso)| La mejor receta con Plátano Maduro!

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories while maintaining creaminess.

ripe plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular bananas

Sweet potatoes offer a similar texture and flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still suitable for frying.

Cut the two ripe plantains into pieces about 5-6 centimeters long.

Reserve half of the plantains and cut the other half into smaller pieces, about 1 centimeter thick.

Preheat oil in a frying pan until hot but not too hot.

Fry the plantain pieces until well fried, then remove and place on kitchen paper to drain excess oil.

In a mixing bowl, beat the two eggs with a fork.

Add 4 tablespoons of lactose-free milk to the eggs and mix well.

Stir in 2 tablespoons of brown sugar and a pinch of salt, mixing until the sugar dissolves.

Gradually add wheat flour to the egg mixture, spoon by spoon, mixing until you achieve a thick consistency.

Take a fried plantain piece, flatten it using a flat surface, and place a bit of bocadillo and mozzarella cheese in the center.

Fold the plantain over the filling to form a pocket, ensuring the edges are sealed well.

Repeat the process with each piece of plantain, shaping them into oval or square forms as desired.

For the smaller plantain pieces, mold them into little balls with your hands, ensuring no holes remain.

Dip each aborrajado into the egg and flour mixture, ensuring they are well coated.

Carefully place each coated aborrajado into the hot oil for frying.

Fry until golden brown, then remove and drain on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens