Jerk Beef and Cheese-Stuffed Plantains

Ingredients

• 1 lb Ground beef
• 1 tsp Jerk seasoning (Use 1–2 tsp, or to taste.)
• 2 tbsp Green seasoning
• 1 tsp Garlic powder (For the beef filling.)
• 1 tsp Onion powder
• 1 tsp Oil (For the skillet, if needed.)
• 1 cup Shredded cheese (cheddar and mozzarella) (Source gives cheese weight as 100–115 g.)
• 3 Unripe green plantains (Large; peeled and cut into chunks.)
• 2 tbsp Full-fat coconut milk (Use 2–4 tbsp (30–60 ml); start with 2 tbsp and add gradually.)
• 0.5 tsp Garlic powder (For the plantain mash.)
• Salt (To taste; for the salted boiling water and plantain mash.)
• 1 tbsp Cornstarch (Use 1–2 tbsp, only if needed to bind the dough.)
• Neutral oil (For frying; amount not specified.)
• Water (For boiling the plantains; amount not specified.)

Steps

1. 1

   In a bowl, combine the ground beef, jerk seasoning, green seasoning, 1 tsp garlic powder, and onion powder. Mix until evenly seasoned.

2. 2

   Heat a skillet over medium heat. Add the 1 tsp oil if needed.

3. 3

   Add the seasoned beef to the skillet. Break it into small crumbles as it cooks, until fully cooked and the excess liquid has evaporated.

4. 4

   Remove the beef from the skillet and set it aside to cool slightly.

5. 5

   Peel the plantains and cut them into chunks.

6. 6

   Place the plantain chunks in a pot, cover with salted water, and boil for 20–25 minutes, or until fork-tender.

7. 7

   Drain the plantains thoroughly and let them steam-dry for a few minutes.

8. 8

   While the plantains are hot, mash them with ½ tsp garlic powder and salt to taste.

9. 9

   Gradually mix in the coconut milk, starting with 2 tbsp. Add only enough to make a firm, moldable mixture, not a wet one.

10. 10

    Let the plantain mixture cool until it is comfortable to handle. If it needs more binding, mix in 1–2 tbsp cornstarch.

11. 11

    Flatten a portion of the plantain mixture into a thick disc. Place a spoonful of jerk beef and some shredded cheese in the center.

12. 12

    Carefully fold the plantain mixture around the filling, sealing every edge completely. Add more plantain mixture if needed, then shape into a thick patty or oval. Repeat with the remaining ingredients.

13. 13

    Refrigerate the stuffed plantains for 20–30 minutes to help them firm up before frying.

14. 14

    Heat neutral oil to 350°F (175°C). Fry the stuffed plantains in batches for about 3–4 minutes per side, adjusting for thickness, until golden and crispy.

15. 15

    Check that the filling is hot throughout. If the outside browns too quickly, transfer the plantains to a 350°F (175°C) oven and finish heating through.

16. 16

    Drain the fried plantains on a wire rack.

Notes

The directions call for salted boiling water, but give no water quantity. The amount of frying oil is unspecified. The source does not specify a serving count; six is an estimate.

Nutrition per serving

• main
• Caribbean
• fried
• crispy
• stuffed
• beef
• dinner