Plátanos Maduros Asados con Queso: Roasted Sweet Plantains

Plátanos maduros asados con queso y bocadillo receta colombiana

Plátanos Maduros Asados con Queso y Bocadillo is a delightful recipe that effortlessly blurs the line between a sweet side dish and a comforting dessert. Combining the natural sweetness of deeply ripe plantains with salty cheese and guava paste, it is widely enjoyed across Colombia.

The secret to this 30-minute treat is roasting the plantains in their skins first to soften them, then splitting and stuffing them before a final roast to melt the filling perfectly. It is a foolproof, satisfying dish!

Plátanos maduros asados con queso y bocadillo receta colombiana

Plátanos Maduros Asados con Queso (Roasted Sweet Plantains)

A sweet and savory Colombian classic! Ripe plantains roasted, split, and stuffed with guava paste and white cheese.

Pin Receta

Prep Time 5

Cook Time 25

Total Time 30

Course Dessert / Sweets, Side Dish

Cuisine Andean, Colombian, Latin American

Servings 4 people

Ingredients

4 Very ripe plantains The peel should be mostly black
125 g Firm white cheese Like Queso costeño
125 g Guava paste Bocadillo de guayaba

Instructions

Initial roast: The first step is to place the whole ripe plantains, with their skins still on, directly onto a grill or in an oven. Roast them for about 15 minutes to allow the heat to penetrate and soften the fruit.
Peel and prep: Carefully remove the hot plantains from the heat and peel off their skins. Using a knife, make a lengthwise slit down the middle of each plantain, reaching the core to create a deep pocket.
Stuff and finish: Generously fill the pocket of each plantain with alternating strips of the white cheese and the guava paste. Return the stuffed plantains to the grill or oven for about 10 more minutes until the cheese is beautifully melted and bubbly.
Serve: Remove from the heat and enjoy this sweet and savory treat immediately as a side or a dessert!

Notes

Regional Reach: Stuffed plantains are very popular in the Andean region of Colombia, but due to their straightforward preparation and appealing flavor, they are commonly prepared and enjoyed in many other parts of the country.
Ingredient Ripeness: Using plantains with completely black peels is absolutely essential for this recipe. A black peel indicates that the plantain’s starches have fully converted into sugars, providing the necessary sweetness and soft texture to contrast the salty cheese.