Sweet Plantain Canoes

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  3 cloves, minced or 9g

• Adobo fresco

  2 tsp or 12g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Poultry seasoning

  Spices

  1 tbsp or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tropical, Queso Fresco, Fresh Cheese

  Tropical Cheese Industries, Inc.

  1 oz or 28g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Tomato sauce

  No salt added

  ¼ cup or 61g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 cup or 224g

• Plantains

  Raw

  6 medium or 1.07kg

• Cheddar cheese

  ½ cup, shredded or 57g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 350°F.
2. Combine ground turkey, onion, pepper, garlic, adobo, oregano, and poultry seasoning in a bowl. Mix well.
3. Heat a large skillet over medium-high heat with 2 tbsp of olive oil, then add the turkey mixture.
4. Cook the turkey until browned and the juices bubble up. Add bay leaf, olives, raisins, and tomato sauce. Mix and let simmer for 10 minutes, then set aside.
5. Heat a large frying pan with about 2 inches of vegetable oil. Fry plantains for 8-10 minutes or until golden and slightly crispy. Drain on a paper towel-lined plate and set aside.
6. To assemble, cut a slit down the inside curve of each plantain. Gently pry open to resemble a canoe. Fill with some shredded cheese, stuff with turkey mixture, and top with more cheese. Transfer to a baking dish sprayed with non-stick spray.
7. Bake for 15-20 minutes, or until the cheese is melted and browned. Garnish with chopped cilantro and serve immediately.

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