For a spicier kick, add a pinch of cayenne pepper to the picadillo. Experiment with different cheeses, such as Monterey Jack or queso fresco. Prepare the picadillo ahead of time to save time on the day of serving. If you don't have a tostonera, use two plates to smash the plantains. For a vegetarian option, substitute the ground beef with black beans or lentils.
Tostones Rellenos (Stuffed Plantain Cups)
-
PREP TIME30 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 10 mins
-
SERVING8 People
-
VIEWS27
Embark on a culinary journey to the Caribbean with these delightful Tostones Rellenos. Crispy, twice-fried plantain cups are generously filled with savory picadillo and melted cheese, creating an irresistible symphony of textures and flavors. A perfect appetizer or light meal that's sure to impress!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate16 g
-
Cholesterol52 mg
-
Fiber2 g
-
Protein16 g
-
Saturated Fat7 g
-
Sodium1738 mg
-
Sugar7 g
-
Fat22 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
02
Step
12 mins
Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
03
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C).
04
Step
35 mins
Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
05
Step
0 mins
Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
06
Step
8 mins
Bake in the preheated oven until cheese is melted, 5 to 8 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Florence Goodwin
Jun 26, 2025I've made these several times now, and they always come out perfectly. The recipe is easy to follow and the results are delicious.
Holly Grimes
Jun 11, 2025I'm not a huge fan of plantains, but I really enjoyed these. The picadillo filling is so flavorful, and the cheese adds a nice touch.
Howell Rutherford
Apr 18, 2025These were a huge hit at my party! Everyone loved the combination of flavors and textures.
Hiram Haag
Apr 13, 2025I added a little bit of jalapeño to the picadillo for some extra heat, and it was amazing!
Sedrick Adams
Apr 6, 2025My kids are picky eaters, but they devoured these! Such a fun and tasty way to get them to eat plantains.