This Plantain Casserole recipe is very easy to make and delicious. The perfect side dish to any dinner or celebration.
This has got to be one of my favorite Venezuelan Recipes. It’s comfort food at its best and it’s also my #1 requested item by my family (aside from the Dulce de Leche Cheesecake) .
In Spanish, it’s called “Torta De Platano” or Plantain Cake. But don’t be fooled by the name, it’s not a cake, it’s a cheesy, sweet, and salty side dish with a crusty top.
This Venezuelan Recipe is made just like a regular casserole, alternate layers and then bake. Easy! In reality, this dish was a little more complicated but I found a way to simplify the whole process and now that it’s so easy I can make it every week.
Plantain Casserole is usually served as a side dish for BBQs, fancy dinners, and even as a weeknight meal. It’s so delicious because it has a very complex flavor that plays between sweet and salty. It uses a White Latin Cheese (or cheese for frying), found now in most Supermarkets so you’ll have not
It uses a White Latin Cheese (or cheese for frying), found now in most Supermarkets so you’ll have no trouble finding it. DO NOT substitute with Mozzarella cheese because the great thing about frying cheese is that it does NOT melt at all… When baked it gets crunchy. In Miami, there are tons of different brands to choose from.
Let’s start with the basics. The ingredients are:
– Bag of fried Sweet Plantains, 3 lbs (found in the frozen section of your supermarket) if you can’t find it use 8 ripe plantains, sliced on a bias and then fried.
– 10 oz of shredded Semisoft Latin Cheese
– 2 eggs
– 2 tablespoons of flour
– 2 Cans of condensed milk
– 1-2 tablespoons of Panela or Brown Sugar (optional)
And that’s it! If you’re new to latin cooking I know these ingredients can be a bit daunting, but you can certainly substitute them with any similar ingredients at your local supermarket. No need to go to specialty stores.
Preparation
– Preheat oven to 350 Degrees
– Defrost the bag of plantains and slice them lengthwise. I like to do this since these plantains are cut so thick. I like them way thinner than that. A single slice can be sliced by halves or even in 3.
– In a blender combine the flour, eggs and condensed milk. Mix until all ingredients are together.
Set up your Plantain Casserole:
In a Rectangular Baking Pan arrange a layer of plantains. Sprinkle panela (or brown sugar) over the plantains. Add half of the shredded cheese and top off with half of the condensed milk mixture. Repeat with the second and final layer.
That’s it!
In the over goes for about 45-50 minutes until the top browns and puffs up. This recipe feeds about 12 people but you can certainly cut it in half and bake in a smaller pan. Makes excellent leftovers as well.
Plantain Casserole
Ingredients
- 3 lb. Frozen Plantains thawed
- 10 oz. Semi-Soft Latin White Cheese grated
- 2 Eggs
- 2 Cans of Condensed Milk
- 2 tablespoons Flour
- 1-2 tablespoons Panela or Brown Sugar
Instructions
- Preheat Oven to 350 Degrees F.
- Cut plantains in half (so pieces can become thinner)
- Place the condensed milk, eggs and flour in a blender until combined
- In a rectangular 15x7 baking dish arrange a layer of plantains, sprinkle the panela or brown sugar, half of the cheese and half of the milk mixture. Repeat with the second layer
- Bake for 45-50 minutes until top is brown
- Remove from oven and wait for 10 minutes before cutting
- Enjoy
Nutrition
I hope you can try this delicious Plantain Casserole Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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Oh, wow! This is a must-try! Thanks for sharing!
you’re very welcome!!
This recipe looks wonderful. Thanks for sharing at the Southern Special #30.
Hope you can try it at home 🙂
I love plantains and this looks delicious! Can’t wait to try this recipe. Pinned!
I have never heard of this before it looks delicious! Thanks for sharing it at the party!
It’s something different, more exotic. Hope you can try it at home. Thanks for stopping by Theresa
I’m always looking to find new ways to use plantains!!!!! I don’t think I’ve ever seen frozen plantains before, then again I’ve never looked!
Awesome Kelli! Plantains are so versatile!