Piononos (by Chef Denisse Oller)

Servings: 4

Ingredients:
4 ripe (yellow) plantains
vegetable oil
2 cups of prepared chopped meat or your favorite filling
½ cup grated mozzarella cheese
2 large eggs, whisked

Directions:
1. Peel plantains. Cut two of them in four vertical pieces and the other two in rounds.
2. Heat oil on a big pan at 350ºF and fry the big pieces. Remove plantains and drain them with paper towel.
3. Grease 4 medium ceramic molds (3.5” approximately) and cover the bottom with the round pieces and the edges with the vertical ones. Fill each mold with the chopped meat. Add a layer of grated cheese and spread whisked egg with a brush on top of each mold.
4. Put on a metallic tray and bake 25 minutes.
5. Let cool down at room temperature and detach the piononos from the molds with a sharp knife.




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To learn more about Denisse or her recipes, visit DenisseTable and AARP, where she is a chef and nutrition expert.

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Other recipes by Denisse:
Mexican Shredded Chicken in Smoky Tomato Sauce
Coconut Rice and Sauteed Snapper Fillet With Mojo Picón Sauce
A Tale of Two Gazpachos
Autumn Pumpkin Cream With Meat Rolls
Pulled Chicken with Jalapeño-Honey Mustard Panini