Description
Golden, cheesy Plantain Quesadillas made with mashed plantains and mozzarella for a sweet and savory twist on a classic favorite. Crispy outside, gooey inside, and ready in minutes.
Ingredients
Scale
- 240g boiled plantain, peeled and mashed
- 30g self-raising flour (or maseca flour + 1 tsp baking powder for gluten-free)
- Shredded mozzarella, as needed for filling
- Pinch of salt (optional)
Instructions
- Boil and mash the plantains until smooth and lump-free.
- In a mixing bowl, combine the mashed plantain with self-raising flour (or maseca flour + baking powder) and a pinch of salt. Mix until a soft dough forms.
- Divide the dough into portions and roll each one into a thin circle.
- Add shredded mozzarella to one half of each round, then fold and press the edges to seal.
- Heat a lightly oiled skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, until golden brown and crisp.
- Let rest briefly, then slice into triangles and serve warm.
Notes
- Use ripe yellow plantains for the best flavor and texture.
- Don’t overstuff — too much cheese may cause leakage.
- Cook on medium heat for even browning and melted cheese.
- Freeze uncooked quesadillas between parchment layers for easy reheating.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg