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Baked ripe plantains with cheese {Plátanos asados con queso}

Easy recipe for making homemade baked ripe plantains stuffed with cheese – also known as plátanos maduros asados con queso.

Baked ripe plantains with cheese

En Español

Who can resist these delicious baked ripe plantains stuffed with cheese? One thing you may have noticed about Ecuadorian food – and Latin food in general – is that there is a lot of frying going on. There are a lot of healthy options also, but yes a lot of things are fried, which can be very tasty and is fine as long as there is a balance. My mom was always concerned about keeping us healthy when we growing up and was very focused on healthy food, so she tried a lot of different ways to prepare foods that were typically fried and either bake them and/or use less grease.

Ripe plantains stuffed with cheese

We loved having fried ripe plantains with cheese for breakfast, but sometimes my mom would bake them instead, and they were just as good. She would rub a little bit of butter or oil on the plantains, bake them and then stuff them with cheese – or for a quicker version you can slice the plantains, bake them and then sprinkle grated cheese on top.

Baked plantains with cheese from Laylita.com

These baked ripe plantains with cheese are great for breakfast or brunch. You can eat a whole one or cut in half or smaller pieces to serve as appetizers or as a side dish. I love to eat these baked ripe plantains with aji criollo, a spicy Ecuadorian hot sauce, the combination of sweet plantain, melted gooey cheese and spicy cilantro hot sauce is just perfect. So, if you love plantains but want to try a healthier alternative to frying ripe plantains, or just want to try a new twist on them you should give these a try.

Baked ripe plantains with cheese and aji criollo
Baked ripe plantains with cheese

Baked ripe plantains with cheese

Easy recipe for homemade baked ripe plantains stuffed with cheese.
4.79 from 219 votes
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Course: Appetizer, Breakfast, Brunch, Side Dish, Street Food
Cuisine: Ecuadorian, Latin, South American
Keyword: Baked plantains, Maduro asado, Plantains, Plantains with cheese, Ripe plantains
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 baked ripe plantains


  • 6 ripe plantains whole
  • 1-2 tbs melted butter or oil use as little as you want
  • 6 thick slices of mozzarella


  • Pre-heat oven to 400 F
  • Peel the plantains, place them on a baking sheet and rub them with butter or oil.
  • Bake the plantains for 30 minutes, then turn each one and bake for another 15-20 minutes or until golden on both sides.
  • Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with the cheese slices.
  • In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.

 Step by step preparation photos for baking ripe plantains with cheese:

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  1. WOW! Este plato me recuerda de Nicaragua…lo hacen esto alla. Que Rico amiga y gracias por la receta y los recuerdos!!! YUMMY!!!

  2. Siiiiii, Este plato me recuerda a mi mama en Colombia!! Ellas tambien los prepara asi con queso tal cual los tienes en las fotos… hoy intente hacerlos aca en Melbourne Australia, por que gracias a Dios encontre unos platanos en el market pero no me quedaron igual a los de mi mami… creo que estan muy maduritos y blanditos!!
    Anyway thanks for the recipe,, I didn’t call my mum for asking because I found the recipe in your website!

    thanks! gracias por compartir recetas de nuestras tierras!!

  3. I love plantains, I had them also with a slice of guava to melt with the cheese and it becomes an amazing dessert. I love all your recipes.

  4. OMG! You have no idea how into this recipe I am. Two of my favorite things in life are platanos and cheese! but i NEVER thought of combining them. This and the platano dumpling recipe you have alone are making me really, really want to travel to Ecuador! Obviously you all have incredible food. So excited to try this :)

  5. Just made these and the aji- absolutely delicious. I used plantains that were almost completely black with maybe 15-20% yellow spots and serrano chiles for the aji. If you like garlic-y hot sauce, you will want to make extra criollo to use on other stuff. Thanks so much for this delicious and relatively easy recipe.

  6. In Mexico I learned to cut ripe plantains into long slices, fry them, sprinkle with sugar and drizzle with fresh, thickened cream. I can’t always find the right cream in the U.S., so I now mix sour cream with turbinado sugar and drizzle them with that.

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