Plantains with Cheese

Father Ron Weyrens, pastor of Sacred Heart Parish in Sauk Rapids, Minnesota, researched online to find this authentic Venezuelan method for preparing plantains. He prepared about 20 of them to serve at the Venezuelan night his parish hosted June 22 to celebrate their sister parish, Cristo Rey in the Diocese of Maracy, Venezuela. CJK

Plantains with Cheese

(Plátanos Machos con Queso)

Ripe plantains

Mozzarella cheese

Cayenne pepper

Grease a baking sheet. Preheat oven to 350°F.

Peel the plantains and cut them lengthwise, and then into smaller sections. Place the flat surface on the greased baking sheet. Sprinkle with the cheese and cayenne pepper. Bake at 350°F for about 20 minutes.

Another way to do this is to cut a wedge out of the slice of plantain and place mozzarella cheese inside the groove. Place the cut out wedges on the baking sheet and sprinkle with the cheese and cayenne pepper.

A note from Father Weyrens: Using ripe plantains is the key to this recipe. It’s hard to find ripe ones in this area so think of buying them a few days ahead and let them ripen on your counter. As they ripen they begin to soften and become sweeter. You’ll know because they turn increasingly yellow and get black spots on them. The peeling comes off easily when they are ripe.

A note from Carol: Grown most widely in tropical climates, plantains are a starchy, low-sugar member of the banana family and are sometimes referred to as the “pasta or potatoes of the Caribbean.” More like a vegetable than a fruit, this “banana” is usually fried, baked or boiled rather than being eaten “out of hand.”