Sweet Plantain Canoes

Ingredients

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  raw

  16 oz or 456g

• Onion

  raw

  1 medium or 110g

• Green bell pepper

  raw

  1 medium or 119g

• Garlic

  raw

  4 cloves, minced or 12g

• Adobo Seasoning

  Goya

  2 tsp or 8g

• Oregano

  dried

  2 tsp, leaves or 2g

• Poultry seasoning

  1 tbsp or 4g

• Olive oil

  2 tbsp or 27g

• Queso añejo

  1 oz or 28g

• Bay leaf

  dried

  1 leaf or 0.2g

• Green olives

  pickled, canned or bottled

  4 tbsp or 34g

• Raisins

  seedless

  1 oz (60 raisins) or 28g

• Tomato sauce

  unsalted

  4 tbsp or 61g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 cup or 224g

• Plantain

  raw

  8 medium or 1.43kg

• Cheddar cheese

  2 oz or 57g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

Directions

1. Heat the oven to 350°F. Lightly coat a baking dish with nonstick spray and set aside.
2. In a large bowl, mix the ground turkey with the chopped onion, bell pepper, garlic, adobo, dried oregano, and poultry seasoning until evenly combined.
3. Warm the olive oil in a large skillet over medium-high heat. Add the turkey mixture and cook, breaking it up, until well browned and no longer pink.
4. Stir in the bay leaf, chopped green olives, raisins, and tomato sauce. Reduce the heat and simmer until the flavors meld, about 10 minutes. Discard the bay leaf and set the filling aside.
5. Pour about 1/2 inch of vegetable oil into a wide skillet 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 filling, then top with more cheddar and the crumbled queso fresco. Arrange the stuffed plantains in the prepared baking dish.
7. Bake until the cheese is melted and lightly browned, 15–20 minutes. Garnish with chopped cilantro and serve hot.