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Makes: 6 servings adjust
A Puerto Rican sweet plantain 'lasagna'!



  • 1 batch Classic Picadillo, (see additional recipe)

Step 1

Make picadillo if you have not done so. See my recipe for Picadillo or use your own variaton.

Step 2

Preheat oven to 350 degrees.


  • 4 Plantain Bananas, ripe plantains are yellow with a lot of black. they look almost like a rotten banana.

Step 3

To peel the plantains, run a sharp knife down a couple of the raised ribs that run from end to end, cutting only through the peel. Remove peel. Cut each plantain in half, width-wise, and then slice the halves into 1/4 inch slices, lengthwise.


  • Vegetable Oil

Step 4

Heat a large, non-stick frying pan over medium heat with just enough oil to coat the bottom. Working in batches so as to not crowd the pan, fry the plantain slices a few minutes on each side until golden. Remove cooked slices to paper towel lined plate. Repeat with remaining plantain slices, adding a little oil in between each batch.


  • 12 ounces Monterey Jack Cheese, shredded. or substitute white cheddar.

Step 5

Spray an 8x8 baking dish with cooking spray. Using about a third of the plantains, form a single layer in the dish. Top with 1/2 the picadillo and 1/3 of the cheese. Repeat. Top with final 1/3 of the plantains. You will still have 1/3 of the cheese left.


  • 3 Eggs
  • 2 tablespoons Milk

Step 6

Whisk together the eggs and milk. Pour mixture evenly over the pastelon. Let it sit for a few minutes to allow the egg to soak down through the layers.

Step 7

Top with the final 1/3 of the cheese. Cover with foil and bake until hot and bubbly, about 30 minutes.
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