6 Golden Ripe Plantain Empanada Recipes – Crispy Outside, Cheesy Inside!

Juicy shrimp seasoned with garlic and herbs pair beautifully with melted cheese and the slightly sweet plantain dough.

Ingredients

• 1 pound (450 g) raw shrimp, peeled and deveined
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 batch of ripe plantain dough
• Vegetable oil, for frying

Step-by-Step Instructions

1. Chop the shrimp into small pieces so they fit easily inside the empanadas.
2. Heat the olive oil in a skillet over medium heat.
3. Add the garlic and cook for approximately 30 seconds.
4. Add the shrimp, paprika, salt, and black pepper.
5. Cook for 2–4 minutes, stirring frequently, until the shrimp turn opaque and are cooked through.
6. Stir in the lemon juice and parsley.
7. Remove from the heat and allow the shrimp to cool.
8. Mix the shrimp with the shredded mozzarella.
9. Flatten the plantain dough into circles.
10. Add a spoonful of filling to each circle.
11. Fold the dough in half and seal the edges firmly.
12. Fry at 350°F (175°C) for 3–5 minutes per side, until golden and crisp.
13. Drain on paper towels and serve with lemon wedges and a creamy garlic dip.

Important: Cook the shrimp completely before adding them to the dough. This helps prevent excess moisture from making the empanadas difficult to seal.

---

5. 🐟 Creamy Tuna and Cheese Plantain Empanadas

A creamy tuna filling with herbs, a little onion, and melted cheese makes these empanadas a convenient and delicious option for lunch or a quick dinner.

Ingredients

• 2 cans tuna, approximately 10–12 ounces (280–340 g) total, drained
• ¾ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• ¼ teaspoon black pepper
• Salt, to taste
• 1 batch of ripe plantain dough
• Vegetable oil, for frying

Step-by-Step Instructions

1. Drain the tuna thoroughly and place it in a mixing bowl.
2. Flake the tuna with a fork until no large chunks remain.
3. Add the mayonnaise, chopped onion, parsley, lemon juice, and black pepper.
4. Mix until creamy and evenly combined.
5. Fold in the shredded mozzarella.
6. Prepare the plantain dough and flatten it into small circles.
7. Place 1–2 tablespoons of tuna filling in the center of each circle.
8. Fold the dough over the filling and seal the edges carefully.
9. Heat the oil to 350°F (175°C).
10. Fry the empanadas in small batches for 3–5 minutes per side, until golden and crisp.
11. Drain on paper towels.
12. Allow them to cool slightly before serving with a fresh salad or your favorite dipping sauce.

Tip: The tuna mixture should be thick, not watery. Drain the tuna well and avoid adding too much mayonnaise.

---

6. 🧀 Extra-Cheesy Plantain Empanadas

If you love a stretchy, melted cheese filling, this simple variation is for you. A combination of mozzarella and cheddar gives every bite a delicious balance of creaminess and flavor.

Ingredients

• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 tablespoons cream cheese
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon garlic powder
• A pinch of black pepper
• 1 batch of ripe plantain dough
• Vegetable oil, for frying

Step-by-Step Instructions

1. Place the mozzarella, cheddar, and cream cheese in a bowl.
2. Add the parsley, garlic powder, and black pepper.
3. Mix until the cheeses are evenly combined.
4. Prepare the plantain dough and divide it into equal portions.
5. Flatten each portion into a circle between two sheets of plastic wrap.
6. Place a small spoonful of the cheese mixture in the center.
7. Fold the dough over the filling and press the edges firmly together.
8. Check that there are no openings where the cheese could escape.
9. Heat the oil to 350°F (175°C).
10. Fry the empanadas for 3–5 minutes per side, until golden brown.
11. Remove them carefully and drain on paper towels.
12. Let them rest for 2–3 minutes before serving, allowing the filling to settle slightly.

Serving idea: Serve these cheesy empanadas with tomato salsa, a spicy dipping sauce, or creamy garlic sauce.

---

🍽️ Tips for Perfect Ripe Plantain Empanadas

• Choose very ripe plantains: Yellow skins with many black spots indicate that the plantains are sweet and suitable for this recipe.
• Remove excess moisture: Drain the boiled plantains thoroughly before mashing.
• Adjust the dough gradually: Add cornstarch or flour a little at a time to avoid making the dough too dry.
• Cool the filling: Hot fillings can soften the dough and make sealing difficult.
• Don’t overfill: One or two tablespoons of filling is usually enough for a medium empanada.
• Seal the edges well: Use your fingers or a fork to prevent the filling from leaking.
• Maintain the oil temperature: Aim for 350°F (175°C). Oil that is too cool can make the empanadas greasy, while oil that is too hot may brown them before they heat through.
• Fry in small batches: Overcrowding the pan lowers the oil temperature and prevents even browning.
• Serve fresh: These empanadas taste best while the exterior is crisp and the filling is warm.

Can You Bake Them Instead?

Yes! For a less oily alternative, arrange the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops lightly with oil and bake in a preheated oven at 400°F (200°C) for approximately 20–25 minutes, turning carefully halfway through if needed.

Because ripe plantain dough is softer than traditional pastry dough, handle the empanadas gently and ensure the seams are securely closed before baking.

Enjoy these six delicious plantain empanada recipes with your family! Whether you prefer savory beef, creamy chicken, ham and cheese, garlicky shrimp, tuna, or extra cheese, there is a filling for every taste.

See more on the next page