Guava-Glazed Plantain Rolls

Ingredients

• 7 ripe plantains (They should be very ripe, with black spots on the peel; peeled and cut into long slices.)
• 1 lb white cheese (Cut into cubes or sticks that can be rolled inside the plantain slices.)
• oil for frying (Enough to fry the slices; approximately 1/4 cup is estimated to be absorbed or used during preparation.)
• 1 tbsp butter (For preparing the sauce.)
• 0.5 cup grated panela (Grated with a knife or grater.)
• 1 cup water (For dissolving the panela and cooking the sauce.)
• 1 cup guava jam (Added to the sauce once the panela has dissolved.)
• 2 astillas cinnamon sticks (Approximately 2 cinnamon sticks.)
• cloves (To taste; approximately 1/2 tsp is estimated.)
• salt (A pinch.)

Steps

1. 1

   Peel the ripe plantains and cut them lengthwise into long, relatively thin slices. Make sure each slice is long and flexible enough to roll around the cheese.

2. 2

   Heat oil in a large skillet over medium heat, using enough to lightly cover the bottom. Fry the plantain slices in batches, carefully turning them, until golden and tender on both sides.

3. 3

   Remove the golden slices and place them on paper towels to drain excess oil. Let them cool for a few minutes, until they can be handled without breaking.

4. 4

   Cut the white cheese into cubes or sticks. Place a piece of cheese near one end of each plantain slice.

5. 5

   Roll each slice around the cheese to form a tight roll. Secure each roll with a toothpick so it keeps its shape during cooking.

6. 6

   Arrange the rolls close together and tightly packed in a deep skillet or casserole. They should be held firmly enough that they do not float or come apart when the sauce is added.

7. 7

   Grate the panela with a grater or finely chop it with a knife so it dissolves more quickly.

8. 8

   Melt the butter in a saucepan over medium heat. Add the grated panela and stir continuously until it melts and forms a light caramel-like mixture.

9. 9

   Add the cinnamon sticks, cloves, and water. Stir until the panela has completely dissolved and the mixture becomes a smooth, aromatic sauce.

10. 10

    Add the guava jam and a pinch of salt. Mix until all the ingredients are combined and bring the sauce to a boil.

11. 11

    Once the sauce is boiling, carefully pour it over the plantain rolls arranged in the skillet.

12. 12

    Bring the skillet back to a boil, then reduce the heat to low and cover. Cook for a few minutes, occasionally spooning the sauce over the rolls, until they are well coated, the cheese is hot, and the sauce looks glossy and bubbly.

13. 13

    Remove the toothpicks before serving, if desired. Serve the rolls hot with plenty of guava sauce spooned over the top.

Notes

Remove the toothpicks before eating or warn diners to remove them. The sauce should remain gently bubbly, but avoid boiling it too vigorously so the rolls do not come apart. Nutritional amounts are estimates for the entire preparation and may vary depending on the type of cheese, the jam, and the amount of oil absorbed.

Nutrition per serving

• dessert
• sweet
• ripe plantain
• cheese
• Latin American cuisine
• fried
• simmered in sauce
• homemade