Sweet Plantain Rolls with Chicken and Gratinated Cheese

Ingredients

• 3 Ripe plantains (The recipe indicates 2–3; use ripe plantains, peeled and cut into lengthwise slices.)
• 2 cup Grated mozzarella cheese (Approximate amount; some is used beneath the plantains, some for the filling, and some for gratinating.)
• 300 g Shredded cooked chicken (The source specifies 300 g of shredded chicken.)
• 1 Onion (Chopped.)
• 1 tbsp Vegetable oil (For sautéing the onion.)
• Salt (To taste.)
• Garlic powder (To taste; estimated amount of 1 teaspoon.)
• Ground black pepper (To taste; estimated amount of 1/2 teaspoon.)
• Dried oregano (To taste, plus a little extra to sprinkle on before rolling; estimated total amount of 1 teaspoon.)
• Paprika (To taste; estimated amount of 1/2 teaspoon.)
• 1 tbsp Tomato paste (For seasoning the chicken.)
• 0.5 cup Chicken broth (The source indicates adding a little broth; use enough for the chicken to cook and the mixture to reduce.)
• Fresh cilantro (Optional, chopped, for finishing.)

Steps

1. 1

   Preheat the oven to 180 °C. Line a baking sheet with parchment paper and have a skillet ready for preparing the filling.

2. 2

   Peel the ripe plantains and cut them lengthwise into relatively thin, even slices so they can be folded without breaking.

3. 3

   Sprinkle a layer of grated mozzarella over the parchment paper. Place the plantain slices on top in a single layer without overlapping them.

4. 4

   Bake the plantains for 20 minutes, until soft and lightly browned. While they bake, prepare the chicken.

5. 5

   Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until golden and fragrant, approximately 5–7 minutes.

6. 6

   Add the shredded cooked chicken to the skillet. Add the salt, garlic powder, black pepper, dried oregano, paprika, and tomato paste. Mix well to coat all the chicken.

7. 7

   Cook the mixture for a couple of minutes, stirring, to combine the seasonings and heat the chicken.

8. 8

   Add the chicken broth, cover the skillet, and cook over medium-low heat for 15 minutes. Uncover at the end if necessary and let the mixture reduce until the filling is moist but not soupy.

9. 9

   Remove the skillet from the heat and stir in the chopped fresh cilantro, if desired.

10. 10

    When the plantains are ready and cool enough to handle, place a portion of grated mozzarella on each slice, followed by shredded chicken.

11. 11

    Sprinkle with a little oregano and add more mozzarella on top of the chicken, to taste.

12. 12

    Carefully roll each slice, using the parchment paper to lift and shape the plantain without letting it fall apart.

13. 13

    Return the rolls to the baking sheet and bake for 5 more minutes, until the cheese is completely melted and gratinated.

14. 14

    Serve the rolls hot, while the cheese is melted and the filling remains moist.

Notes

The source does not specify exact amounts of mozzarella, broth, or seasonings; practical estimated amounts are provided. Parchment paper is used for baking and is not an edible ingredient. To make rolling easier, avoid overfilling each slice and work with the plantains while they are still warm.

Nutrition per serving

• main course
• lunch
• dinner
• Latin cuisine
• baked
• chicken
• ripe plantain
• gratinated cheese