Stuffed Plantains | Lazarus Lynch


Laz brings some flava to our day with roasted plantains stuffed with ground Italian sausage and topped with queso fresco and cilantro. Yummm!



2 whole ripe yellow plantains, (slightly dark-brown-spotted skin, preferably)
2 tablespoons canola oil
Kosher salt
4 Italian sausage, casing removed and crumbled
¼ cup Chipotle in adobo sauce
½ cup queso blanco
2 tablespoons freshly chopped cilantro
Tabasco sauce or green chili hot sauce


Preheat oven at 400ºF.

Peel plantains and place on a baking sheet and brush with oil. Sprinkle with salt. Roast the plantain until it starts to brown, about 45 minutes.

In the meantime, heat a cast-iron skillet over medium-high heat and cook the sausage until it browns evenly, about 10 minutes; stirring occasionally.

Remove from oven and cool enough to touch. Using the tip of the knife, make a horizontal slit down the middle of the plantain. Using a spoon or fork, stuff the plantains with equal parts cooked sausage. Top with chipotle sauce, queso blanco and cilantro.

Place back into the oven and bake for an additional 5 to 8 minutes until the cheese has melted. Serve immediately with or without hot sauce.

Cook with soul. Eat with pleasure!