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° and lightly coat a baking dish with non‑stick spray.
2. In a bowl, combine the ground turkey, chopped onion and green bell pepper, minced garlic, adobo, dried oregano, and poultry seasoning until evenly mixed.
3. Heat a large skillet over medium‑high heat with the olive oil. Add the turkey mixture and cook, breaking it up, until browned and no longer pink.
4. Stir in 1 whole bay leaf, chopped green olives, raisins, and tomato sauce. Reduce heat and simmer about 10 minutes to meld flavors; discard the bay leaf and set the mixture aside.
5. Pour about 1/2 inch of vegetable oil into a large frying pan and heat over medium‑high. Fry the plantains, turning occasionally, until golden and lightly crisp, 8–10 minutes. Drain on a paper towel‑lined plate.
6. Cut a slit along the inside curve of each plantain and gently open to form a canoe. Add a little shredded cheddar, spoon in the turkey mixture, and top with more cheddar and crumbled queso fresco. Arrange in the prepared baking dish.
7. Bake until the cheese is melted and lightly browned, 15–20 minutes. Garnish with chopped cilantro and serve right away.