RIPE PLANTAIN EMPANADAS 6 WAYS 🍌🧀✨
Golden, crispy, cheesy, and sweet-savory Caribbean-style empanadas made with ripe plantains. Perfect for snacks, parties, lunchboxes, or a comforting family meal!
BASE RIPE PLANTAIN DOUGH
Ingredients:
4 large ripe plantains, about 900–1,000 g
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons cornstarch or all-purpose flour
1 egg, optional, for a firmer dough
Oil for frying or brushing
Instructions:
Cut the ripe plantains into pieces and boil them until very soft, about 12–15 minutes.
Drain well and mash while hot with butter and salt until smooth.
Add cornstarch or flour and mix until you get a soft dough. If the dough feels too sticky, add a little more cornstarch.
Let the dough cool slightly.
Take a portion of dough, flatten it between two pieces of plastic wrap or parchment paper, add the filling, fold into a half-moon shape, and seal the edges.
Fry in hot oil until golden and crispy, or bake at 400°F / 200°C for 20–25 minutes, brushing with oil before baking.
GROUND BEEF AND CHEESE RIPE PLANTAIN EMPANADAS
Ingredients:
1 cup cooked seasoned ground beef, about 180 g
1 cup shredded mozzarella or cheddar cheese, about 100 g
1/4 cup tomato sauce
1 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste
Instructions:
Mix the cooked ground beef with tomato sauce, garlic powder, oregano, salt, and pepper.
Fill each ripe plantain dough circle with beef and cheese.
Seal well and fry or bake until golden.
Serve hot with mayo-ketchup or garlic sauce.
CHICKEN AND CHEESE RIPE PLANTAIN EMPANADAS
Ingredients:
1 1/2 cups shredded cooked chicken, about 220 g
1 cup shredded mozzarella cheese, about 100 g
2 tablespoons cream cheese
1 tablespoon mayonnaise or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
Instructions:
Mix the shredded chicken with cream cheese, mayonnaise, garlic powder, paprika, salt, and pepper.
Add mozzarella cheese and mix gently.
Fill the plantain dough, seal, and cook until crispy and golden.
Serve with cilantro garlic sauce or spicy mayo.
HAM AND CHEESE RIPE PLANTAIN EMPANADAS
Ingredients:
1 cup chopped ham, about 150 g
1 1/2 cups shredded mozzarella cheese, about 150 g
1 tablespoon cream cheese, optional
1/4 teaspoon black pepper
Instructions:
Mix the ham, mozzarella, cream cheese, and black pepper.
Fill each empanada with the ham and cheese mixture.
Seal the edges firmly so the cheese does not escape.
Fry or bake until golden and serve warm.
SHRIMP AND CHEESE RIPE PLANTAIN EMPANADAS
Ingredients:
250 g shrimp, peeled and chopped
1 tablespoon butter
2 garlic cloves, minced
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup shredded cheese, about 50 g
2 tablespoons cream cheese
Salt and pepper to taste
Fresh cilantro, optional
Instructions:
In a pan, melt butter and sauté onion, bell pepper, and garlic.
Add shrimp, salt, and pepper. Cook for 2–3 minutes until pink.
Remove from heat and mix with cream cheese and shredded cheese.
Fill the plantain dough, seal, and cook until golden.
Serve with a creamy garlic or lime sauce.
TUNA AND CHEESE RIPE PLANTAIN EMPANADAS
Ingredients:
1 can tuna, drained, about 140 g
1/4 cup chopped onion
2 tablespoons mayonnaise
1 tablespoon chopped cilantro
1/2 cup shredded mozzarella cheese, about 50 g
1 teaspoon lime juice
Salt and pepper to taste
Instructions:
Mix tuna with onion, mayonnaise, cilantro, lime juice, salt, and pepper.
Add shredded cheese and combine.
Fill the ripe plantain dough with the tuna mixture.
Seal and fry or bake until crispy and golden.
Serve with spicy mayo or avocado sauce.
CHEESE-ONLY RIPE PLANTAIN EMPANADAS
Ingredients:
1 1/2 cups mozzarella cheese, about 150 g
1/2 cup cheddar or gouda cheese, about 50 g
1 tablespoon cream cheese, optional
A pinch of oregano, optional
Instructions:
Mix the cheeses together.
Fill each plantain dough circle generously with cheese.
Seal very well to avoid cheese leaking out.
Fry or bake until golden and crispy.
Serve immediately for the best cheese pull.
TIPS:
Use very ripe plantains with black spots for the best sweet flavor.
Let the dough cool before shaping so it is easier to handle.
Do not overfill the empanadas or they may open while cooking.
Serve them hot with garlic sauce, mayo-ketchup, spicy mayo, cilantro sauce, or avocado dip.
