Pastel de Plátano (Plantain Casserole)

This comforting Salvadoran recipe is cheesy, salty and sweet all at once. Just layer the ingredients and let your oven do the rest!

Serves: 6Prep: 40 minutesCook: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 4 ripe plantains, peeled and sliced lengthwise
  • 2 cups Mazola® Vegetable Oil, plus more for greasing (availability varies by store)
  • 3⁄4 teaspoon coriander
  • 3⁄4 teaspoon five-spice powder
  • 1⁄2 cup Simple Truth Organic™ Cage-Free Liquid Whole Eggs
  • 3 cups Rosarita® Refried Beans
  • 1 pound Finely Shredded Mozzarella Cheese
  • 1⁄2 tablespoon sugar
  • 1⁄2 cup Cacique® Crema Salvadoreña
  • 1⁄4 cup whipped cream cheese
  • 1 tablespoon Country Crock® Vegetable Oil Spread
  • 1 tablespoon cinnamon
  • Coronado® Cajeta Quemada, to taste


  • Preheat oven to 350°F. Grease 8” glass baking dish with vegetable oil.
  • In deep pan, fry plantains in 2 cups of vegetable oil until golden brown. Remove; reserve on paper towels.
  • In small shallow pan, cook refried beans in 2 tablespoons leftover oil for 3 minutes.
  • In prepared baking dish, cover bottom with plantain slices. Using a fork, press lightly so layer is even.
  • Over plantains, layer refried beans and shredded mozzarella, reserving some cheese for the top layer. Top with 1 tablespoon cream cheese, 1 teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon five-spice powder and crema salvadoreña. Add another layer of plantains. Repeat process until dish is full and all ingredients are used, considering the last layer must be plantains.
  • Once assembly is finished, pour in liquid eggs, top with leftover shredded mozzarella and sprinkle with sugar. Cover with aluminum foil; bake 20 to 25 minutes.
  • To serve, drizzle lightly with cajeta quemada.