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
- 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.