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Bollo de verde con queso: recipe illustration
Breakfast

Bollo de verde con queso

Une boule de banane plantain verte cuite à l'eau et écrasée, fourrée de fromage fondant. Elle est très répandue sur la côte équatorienne, où on la mange au petit-déjeuner ou en en-cas.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

432 kcal per serving

Protein
3 g
Carbohydrates
63.3 g
Fat
17.5 g
of which saturated fat
11.4 g
Fiber
4.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the plantains by cutting off the ends and slitting the skin lengthwise, then pull it off by hand.
  2. Cut the bananas into pieces, put them in a pan with the water and salt, then bring to the boil.
  3. Cook for 20 to 25 minutes until the pieces are very tender.
  4. Drain the bananas, keeping a little of the cooking water, then mash them with 40 g of melted butter.
  5. If the dough is sticky, add a little maize flour. It should stay pliable but firm.
  6. Shape into balls about 8 cm across and make a well in the centre.
  7. Fill each well with cheese, close the ball and gently flatten it.
  8. Heat the rest of the butter in a pan and fry the bollos for 3 to 4 minutes per side, until they have a golden crust.

Variations and tips

Oven version. Place the bollos on a tray, brush them with butter and bake for 15 minutes at 200 °C.

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Original Ecomely recipe.