One of the biggest changes I’ve experienced over the past few years has been my tolerance for sugar. I don’t know if it was ever low (I have always been a fiend for Nutella on toast) but compared to Colombian standards it was very low. I thought putting cheese in hot chocolate was strange until I started to see obscene acts such as drinking condensed milk out of the can .Yeah, the sweeter the better seems to be the logic in Colombia.
It is of no surprise then when I found out that a popular way of eating the already sweet yellow plantain is to stuff it with bocadillo (a sweet guava paste) and cheese. While I was never a fan of bocadillo, I’ve started to take a liking to it lately so when I heard about stuffing plantains with them I just had to try it out for myself. I’m happy to report that my tasting was a positive one and I went home a happy man with another recipe to try out.
By luck, I was given one of these rustic stove ovens last week and I already had a sweet plantain sitting in the pantry.
I put two and two together, put on the apron and got grilling straight away. Keep in mind that you could do this in a proper oven but I cooked mine the old school way as I am oven-less at the moment.
What you need:
One ripe yellow plantain
A few blocks of Bocadillo
Double cream cheese
1. Peel your plantain and lather them up with butter.
2. Line up your baking tray with foil and spread some butter over the foil. Place your plantain on top.
3. Turn your stove on to low heat and place your mini oven on top. Cook for approximately 40 minutes.
4. Carefully remove the plantain and let it cook for a few minutes. Cut them open lengthwise but not all the way through and stuff with bocadillo and cheese.
5. Brush some more butter on the plantain and foil and return to the stove for another 10-15 minutes when the cheese and bocadillo is all gooey and looking golden.