Sep

25

Sabroso Saturday: Amarillo Relleno

by Migdalia Rivera

It’s Sabroso Saturday (Translation: Tasty Saturday)!  The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health!

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This week I am noting a Puerto Rican dish called Amarillo Relleno. It is made with an amarillo, sometimes called a madura. In English an Amarillo Relleno is a sweet ripened plantain that is filled with meat and topped with cheese.  

My Madrina / Godmother would make this very simple entree with another Puerto Rican staple: arroz con gandules / rice and peas (recipe to come). It’s delicious!  The sweetness of the banana is a sharp contrast to the meat filling.

*Photos to come

Amarillo Relleno

  • 2 medium to large sweet plaintains
  • 1 lb ground turkey
  • 1 cup of oil
  • 8 oz of shredded mozerella cheese (app. 2 cups)
  • 1/2 a small onion, diced
  • 1/2 cup diced green or red bell pepper
  • 1 tsp. dried oregano
  • 2 tsps. garlic powder
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 envelope of Sazón with achiote
  • 1 8 oz. can tomato sauce

 

Preparation of Meat

  1. Brown the ground turkey in a small pan with water.
  2. Add onion, bell pepper, oregano, garlic, salt, pepper, Sazón with achiote, and tomato sauce.
  3. Cover pan and continue boiling on medium flame for approximately 20 minutes, stirring occasionally.
  4. Uncover pan. Continue to boil the meat for another 15 minutes or until cooked.

 

Preparation of Maduro (Sweet Ripened Plaintain)

  1. Cut ends of plaintain off. Slice skin/outer layer horizontally. Peel off skin/outer layer.  
  2. Preheat oil in frying pan.
  3. Once heated place entire plaintain in oil.
  4. Fry each plaintain until golden on all sides.
  5. Remove from pan. Place plaintains on paper towel to blot oil.

 

Preparation of Maduro Relleno

  1. Slice cooked plaintain horizontally. Open plaintain, without tearing, to accomadate meat.
  2. Stuff meat in the opening, filling the plaintain halfway.
  3. Put shredded cheese on top of the meat.
  4. Repeat step 2 & 3 until you reach top of plaintain.
  5. Place stuffed plaintain on a baking pan.
  6. Bake on 350-375 until cheese melts and serve!

 

You can eat Maduro Relleno (Stuffed sweet plaintain) with a salad or for an authentic Puerto Rican meal serve it with Arroz con gandules /rice and peas and salad.

NOTE:

  • This is a very rich and filling entree. I normally serve one entire Maduro Relleno per person with salad.  However, if you slice the maduro relleno in half and serve with rice you can serve 4.  
  • You can substitute beans for the meat if you want to make this a vegan dish!  

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Do you have a Sabroso Saturday recipe you would like to share?  It’s easy!

If you are a blogger,  you can share a sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT  link to it below.

If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) latinaonamission.com with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!   

Readers can view linked-up recipes by clicking on their names below.

Enjoy & have a healthy Sabroso Saturday!

About the Author

Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and 2 Australian Shepherds. When not blogging, or chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media.

{ 16 comments… read them below or add one }

1 Carolyn Gonzalez September 25, 2010 at 1:15 pm

OMG I have to try this recipe. It looks so good!!!

2 Rachel September 25, 2010 at 1:25 pm

I love this combo. Thje salty and sweet is a dream. A comfort food for me for sure. I have tried this recipe many times and I back it up 100%. Everyone will be sure to love it.

3 JulieDiazAsper September 25, 2010 at 2:32 pm

love platanos, any style! this will be a hot at my house. my kids love maduros!

4 Tonia Sanders September 25, 2010 at 3:34 pm

I can’t wait to see pictures. It sounds so delicious!

5 Joscelyn @ MamiofMultiples.com September 25, 2010 at 4:26 pm

Love this traditional Puerto Rican dish! Great for a weeknight meal or as part of a holiday meal. Rico!

6 lisa September 25, 2010 at 8:19 pm

I LOVE these too. What is up with all these great latino recipes?? I’m getting hungry!! LOL

7 Ofelia September 26, 2010 at 8:24 am

These rellenos are one of those things I always drool over in Latino restaurants, and then I eat one whole relleno. With this recipe now we can make the magic at home. Maybe we can even share one. Aw, who are we kidding? That maduro is MINE!!!!

8 Melanie (ModernMami) September 26, 2010 at 10:59 am

A little late, but just added a recipe I posted this week. :)

9 Lori (BklynGirl15) September 27, 2010 at 9:07 pm

OMG I cannot WAIT to try this. My mom said she is going to hook me up after my marathon!! WOOT!
Lori (BklynGirl15) recently posted.. Hope sees the invisible- feels the intangible and achieves the impossible – Anonymous

10 Tracy September 29, 2010 at 11:54 am

Never tried this but WOW! It sounds amazing. Bookmarking it to try later! Gracias :)

11 Sabrina September 30, 2010 at 1:08 pm

yummy – had this many times but i never made myself. Looking forward to making….

12 1955nurse January 26, 2011 at 3:30 pm

I really want to try this – I LOVE Chiles Rellenos, bet this is great, too!

13 Schmidty October 18, 2011 at 7:52 pm

I had this dish in the heart of Cajun country, believe it or not …at a wonderful Mom and Pop Puerto Rican restaurant. And now I have the recipe! Thank you!

14 yesi October 19, 2011 at 1:30 am

yummy !!LOVE chiles Rellenos!

15 ellen October 31, 2011 at 2:54 am

I have never tried a dish like this before but it sounds very interesting, I would love to see a pic of it!

16 1955nurse October 15, 2013 at 3:56 pm

I had totally forgot about this recipe, glad I found it again – I intend to make it VERY soon!!! Glad you still had it up on the website…. Thanks!

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