Tender shredded chicken, melted cheese, and a lightly seasoned filling make these plantain empanadas perfect for lunch, dinner, or a satisfying afternoon snack.
Ingredients
For the dough:
- 4 ripe plantains
- 2 tbsp butter
- ¼ cup flour or cornstarch, if needed
- A pinch of salt
For the chicken filling:
- 300 g cooked, shredded chicken breast
- 1 small onion, finely chopped
- ½ red bell pepper, diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 150 g shredded mozzarella cheese
For frying:
- Vegetable oil
Instructions
Step 1: Cook and mash the plantains
Peel the plantains and cut them into chunks. Boil for 15–20 minutes until tender.
Drain well and mash until smooth. Mix in the butter and salt, then let the dough cool slightly.
If necessary, add a little flour or cornstarch to make the dough easier to handle.
Step 2: Prepare the chicken filling
Heat the olive oil in a skillet. Add the onion and bell pepper and cook for 3–4 minutes until softened.
Add the garlic, paprika, garlic powder, salt, and pepper. Stir in the shredded cooked chicken and cook for another 2–3 minutes.
Remove from the heat and allow the mixture to cool slightly.
Step 3: Form the empanadas
Divide the plantain dough into equal portions. Flatten each portion into a circle between two sheets of plastic wrap.
Add a spoonful of chicken filling and some shredded mozzarella to the center.
Fold the dough over the filling and press the edges together firmly. Make sure the filling is completely enclosed.
Step 4: Fry until golden
Heat vegetable oil in a skillet over medium heat.
Carefully place the empanadas into the hot oil and fry for approximately 3–4 minutes per side, until golden brown and heated through.
Transfer to a paper towel-lined plate.
Step 5: Serve hot
Allow the empanadas to rest for a couple of minutes before serving. Enjoy them with creamy garlic sauce, avocado dip, or fresh tomato salsa.
4. Ham and Cheese Plantain Empanadas 🧀🍖
If you love the combination of ham and melted cheese, this recipe is for you! Sweet plantain dough surrounds a creamy, savory filling for a delicious snack that both children and adults can enjoy.
Ingredients
For the dough:
- 4 ripe plantains
- 2 tbsp butter
- ¼ cup flour or cornstarch, if needed
- A pinch of salt
For the filling:
- 150 g diced ham
- 150 g shredded mozzarella cheese
- 2 tbsp cream cheese, optional
- A pinch of black pepper
- ½ tsp dried oregano, optional
For frying:
- Vegetable oil
Instructions
Step 1: Prepare the plantains
Peel and cut the ripe plantains into chunks. Boil for 15–20 minutes until soft.
Drain thoroughly and mash until smooth. Stir in the butter and salt, then let the dough cool slightly.
Add a little flour or cornstarch if the mixture is too sticky to shape.
Step 2: Make the filling
In a bowl, combine the diced ham, shredded mozzarella, cream cheese if using, black pepper, and oregano.
Mix until evenly combined. Keep the filling relatively dry to make sealing the empanadas easier.
Step 3: Shape the empanadas
Divide the plantain dough into equal portions.
Flatten each portion between two sheets of plastic wrap. Add a spoonful of ham and cheese filling to the center.
Fold the dough over to form a half-moon and press the edges firmly together. Smooth any cracks gently with your fingers.
Step 4: Fry until golden and crispy
Heat vegetable oil in a skillet over medium heat.
Fry the empanadas in small batches for approximately 3–4 minutes per side, until golden brown and crisp.
Remove them carefully and place them on paper towels to absorb excess oil.
Step 5: Serve and enjoy
Let the empanadas cool for a few minutes before serving. The cheese will remain deliciously soft and melted inside.
Serve with ketchup, garlic mayonnaise, or a simple homemade yogurt dip.
Tips for Perfect Ripe Plantain Empanadas
Choose very ripe plantains: Yellow plantains with plenty of black spots are ideal because they are sweeter, softer, and easier to mash.
Drain the plantains well: Excess moisture can make the dough difficult to handle. Let the cooked plantains drain thoroughly before mashing.
Allow the dough to cool: Slightly cooled dough is easier to shape and less likely to tear.
Avoid overfilling: Too much filling can cause the empanadas to open during frying.
Seal the edges carefully: Press firmly around the entire edge and repair any cracks before placing the empanadas in the oil.
Maintain the right oil temperature: Medium heat helps the outside become golden while allowing the filling to heat through without burning the dough.
Try baking instead: For a less oily alternative, brush the empanadas lightly with oil and bake at 200°C (400°F) for approximately 20–25 minutes, turning once if needed. The texture will be different from traditional fried empanadas.
How to Store and Reheat Plantain Empanadas
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in an oven or air fryer at 180°C (350°F) until thoroughly heated and crisp again. Avoid microwaving if you want to preserve their golden exterior.
You can also freeze the assembled, uncooked empanadas. Arrange them in a single layer until firm, then transfer them to a freezer-safe container. Thaw in the refrigerator before frying for the best results.
Final Thoughts
These four ripe plantain empanada recipes are an easy and delicious way to turn simple ingredients into something special. Whether you prefer gooey cheese, seasoned ground beef, tender chicken, or classic ham and cheese, there is a filling for every taste.
Serve them as party appetizers, pack them for lunch, or make them the star of your next family dinner. With their golden exterior, tender plantain dough, and flavorful fillings, these homemade empanadas are sure to become a favorite!
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