6 Servings 45 min Cook
1 Lb Ground Turkey
1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
3 Cloves, minced Garlic
2 Tsp Adobo Fresco
2 Tsp, leaves Oregano
1 Tbsp Poultry Seasoning
2 Tbsp Olive Oil
1 Oz Tropical, Queso Fresco, Fresh Cheese
1 Tbsp, crumbled Bay Leaf
1/4 Cup Olives
1/4 Cup (not packed) Raisins
1/4 Cup Tomato Sauce
1 Cup Vegetable Oil
4 Medium Plantains
1/2 Cup, shredded Monterey Cheese
4 Tbsp Fresh Cilantro
Pre-heat oven to 350 degrees F.
Combine beef, onion, pepper, garlic, adobo, oregano, and seasoning.
Heat a large skillet at medium-high heat with 2 tbsp of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins, and tomato sauce.
Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains.
Fry plantains for 8-10 minutes or until golden and slightly crispy.
Drain on a paper towel lined plate; set aside.
To assemble canoes: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.
Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.
Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.
Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.
Bake for 15-20 minutes, or until the cheese is melted and browned.
Garnish with chopped cilantro and serve immediately.