• Cut the tips off and peel the ripe plantains, depending on the size you can either cut them in halves before slicing or slice the entire plantain. It does make it easier to slice them if you cut them halves first. Next, cut the plantains into slices that are about ¼ inch thick (or about ½ cm thick).
• Heat the oil in a medium sized skillet or frying pan over medium heat. Add the plantain slices and cook on each side until they start to turn a golden yellow color, the flesh will go from a pinkish or light peach to yellow when they cook. You can turn them only once, though I usually end up turning them a first time, and then if needed giving the ones the need it another turn to get that golden tone.
• Once the plantains are cooked, turn the heat down to very low or completely off, sprinkle the grated mozzarella or quesillo on top, and cover with a lid for a couple of minutes until the cheese melts.
• Use a large spatula to transfer the ripe plantains with melted cheese to a plate and serve immediately. Can be served as is or with a fried egg on top and some aji or hot sauce on the side.

For baking option:

• Pre-heat the oven to 375F.
• Brush or rub the ripe plantain slices with oil or melted butter.
• Place the plantain slices on a baking pan lined with parchment paper.
• Bake for about 15 minutes, then turn the plantain slices over and bake for another 7-10 minutes or until nice and golden.
• Sprinkle with the grated cheese and return to the oven for a couple of minutes until the cheese melts.