- 4 very ripe plantains, rinsed
- 2 tablespoons butter
- 1 tablespoon cornstarch
- Salt, to taste
- 1/4 cup crumbled queso fresco or queso botanero cheese
- 2 tablespoons crumbled, cooked chorizo (optional)
- 3 teaspoons chopped fresh cilantro
- Sour cream, for serving
Bring a large pot of water to a boil. Add plantains and cook over high heat until skins split and flesh is easily pierced with a knife, about 15 minutes. Drain and cool slightly. Peel plantains and mash well with butter, cornstarch and salt.
Preheat oven to 400° F. Line a baking sheet with parchment paper.
In a small bowl, stir together cheese, chorizo and cilantro. Form plantain dough into 12 balls. Press a hole in the center with your thumb and place about 1 teaspoon cheese mixture in the middle. Seal holes and reroll dough into patties. Place on the prepared baking sheet.
Bake until cheese melts and patties are golden, about 20 minutes. Allow to cool slightly before serving with sour cream.