photo of logo for 1st Traveler's Choice  Travel and Lodging Directory of Bed and Breakfast, Country Inns and Small Hotels1st Traveler's Choice
Other Recipes
Internet Cookbook Recipe Index

Other Bed and Breakfast, Country Inns, and Small Hotels on 1st Traveler's Choice
New Mexico Lodging Directory

North America Lodging Directory

Virtual Cities

Hacienda Dona Andrea de Santa Fe

Santa Fe, New Mexico

Specialty Recipe

Rellenitos de Platano con Crema Dulce Stuffed Plantains with Sweet Cream

This is a festive, traditional dish served in highland Guatemala.

6 plantains, peeled and broken into chunks
One 16 ounce can refried black beans
1 Tablespoon white sugar
1 teaspoon salt
1 quart oil for frying
4 ounces plain whole milk yogurt
4 ounces heavy cream
1 teaspoon vanilla extract
1 Tablespoon 10x sugar

Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.

In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.

To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels or over a grid.

Whip cream until foamy, then add vanilla and sugar. Finish whipping until stiff but not hard and buttery. Fold in yogurt thoroughly.

Place a good dollop of cream on a small pretty plate and top with 1-2 Rellenitos. Sprinkle with sugar if you like it really sweet. Garnish with a few berries or orange slice.

Serves: 12

What is Plantain? Native to India, plantains are grown most widely in tropical climates. At first sight, many people confuse them with bananas. Although they look a lot like green bananas and are a close relative, plantains are quite different. They are starchy rather than sweet and are used as a vegetable in many cuisine's, especially those of Latin America and Africa. Plantains are sometimes referred to as the pasta and potatoes of the Caribbean. Sold in the fresh produce section of the supermarket, they usually resemble green bananas but ripe plantains may be black in color. They are longer and have thicker skins than bananas. They also have natural brown spots and rough areas. This vegetable-banana can be eaten and tastes different at every stage of development. The interior color of the fruit will remain creamy, yellowish or lightly pink. When the peel is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, it has a sweeter flavor and more of a banana aroma, but still keeps a firm shape when cooked.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
New Mexico Lodging Directory ... North America Lodging Directory
New Mexico Vacation Rentals ... North America Vacation Rentals ... Virtual Cities

1st Traveler's Choice offers you lodging choices of Bed and Breakfast, Country Inns, Small Hotels, Resorts, Dude Ranches and Vacation Rentals in great vacation areas. If you are looking for places to stay where you can enjoy a romantic getaway, great fishing, fly-fishing, skiing, golf, tennis, boating, horseback riding, sight seeing or just plain relaxing you've come to the right place. If you are traveling for business or pleasure you can find it here at .........© 2002 - ONS Inc.