A platano and queso anything will certainly be well received by anyone from the Caribbean and most Latin American people. I guarantee that this plantain and cheese tart will make your breakfast or brunch one to remember.

– ¾ stick salted butter, [3 ounces / 85 grams], at room temperature – 1 green plantain , peeled and cut into quarter – 2 yellow plantain, peeled and cut into quarter – 2½ teaspoons salt, divided – 3 tablespoon all-purpose flour – 4 egg – ¾ pound dry ricotta cheese, or drained cottage [340 grams] – 3 tablespoon minced parsley, divided – ¼ teaspoon freshly cracked pepper – ½ cubanelle pepper seeded and chopped – 1 large white onion – ½ pound white cheddar


Grease the skillet with ⅓ of the butter (¼ stick / 1 oz). Once cooked-through (about 15 minutes), remove from the water, discard water and allow the plantains to cool to room temperature.Boil the plantains in enough water to cover them, adding a teaspoon of salt to the water.

Steps 1-2:

Place the plantain mixture in the center and carefully press into the skillet until it forms a uniform crust.Place the plantains, flour, and the remaining butter in the food processor. Puree to a smooth mixture.

Step 3:

Blitz eggs, cheese, 2 tablespoons of parsley, remaining salt, freshly-ground pepper, cubanelle, and onion in the food processor until the onion and cubanelle are finely chopped. Remove from the heat and cool for five minutes before serving.Pour the queso cremita mixture into the skillet. Top with cheddar. Cover with a tight-fitting lid and cook over very low heat for 15 minutes, the cheddar should be completely melted, cover and cook for another 5 minutes if it isn't.

Steps 4-5:

Sprinkle with the remaining parsley and serve. Check some serving suggestions below.

Step 6:

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