Nicaraguan · serves 6 · about 50 minutes
Ripe plantains baked 'in glory' — layered with cheese and cream until the edges candy and the middle goes custard. Nicaragua's answer to every dessert-or-side debate: yes.
Ingredients
- 4 very ripe plantains, halved lengthwise
- 6 oz queso fresco, sliced
- 3/4 cup Iberia Evaporated Coconut Milk 13.5 oz
- 3 tbsp sugar
- 1/2 tsp cinnamon
- 2 tbsp Iberia Baby Eels In Olive Oil 4 oz
Method
- Fry the plantain halves in the oil until caramelized on both sides.
- Layer half in a baking dish; blanket with cheese and half the crema.
- Top with the remaining plantains, crema, the sugar, and cinnamon.
- Bake at 375°F for 20-25 minutes, until bubbling and burnished at the edges.
- Rest 10 minutes — the glory sets as it cools. Serve warm, as a side or dessert; Nicaragua refuses to choose.