*  Exported from  MasterCook Mac  *
 
                            Plaintain Empanadas
 
 Recipe By     : Too Hot Tameles/tpogue@idsonline.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         Poblano peppers -- peeled and seeded
      1/4  teaspoon      pepper -- ground black
    1      cup           cold refried black beans -- canned
    3                    plantain ripe -- unpeeled
    1                    banana ripe -- peeled
    1      teaspoon      salt
    2                    scallion -- sliced thin
      1/4  cup           peanut oil
    1      cup           crema recipe follows
      1/4  cup           Anejo, Romano or Feta Cheese -- grated
      1/4  cup           Manchego or Feta cheese -- grated
                         Creme Fraiche or sour cream  -- garnish
 
 Preheat the oven to 350F
 
 Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake
 until the flesh is thoroughly soft and oozing through the slit, 40 to 50
 minutes, set aside to cool.
 
 Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with
 beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
 The stuffing can be made up to a day in advance and reserved in the
 refrigerator.
 
 Make the dough in a food processor or in a mixer with a paddle attachment:
 Peel, trim and discard any tough ends from the plantains. Combine the
 plantains, banana and salt and pulse until a smooth puree is formed, or mix
 until just blended. Be careful not to overwork the dough, or it will become
 too starchy. Wrap in plastic and chill about 2 hours.
 
 To assemble the empanadas, roll 2 tablespoons of the dough lightly between
 your palms to form a ball. Line the bottom of a tortilla press with a small
 plastic bag and place the ball of dough in the center. Place another small bag
 over the dough and press to form a 3 1/2 inch circle. (If you do not have a
 tortilla press, the dough can be flattened with the palm of your hand on a
 counter, with a sheet of plastic above and below to prevent sticking.) Place
 about 1 teaspoon of the bean stuffing on half of the dough circle and fold
 over to enclose, pressing the edges to seal. Place the stuffed empanadas on a
 platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas
 can also be frozen.)
 
 To cook the empanadas, heat the peanut oil in a medium skillet over
 medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly,
 about 1 minute per side or until dark brown all over. If they darken too
 quickly, as they may if very ripe plantains were used,. lower the flame
 slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour
 cream for dipping.
 
 
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 Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium