Plátanos maduros rellenos de tocino y queso

Bacon and cheese stuffed ripe plantains


6 plantains (ripe, whole)
2 tablespoons melted butter (or oil, use as little as you want)
8 ounces cheese (grated or crumbled, a mix of mozzarella and fresh cheesse)
8 ounces bacon (cut into small pieces)
Sauce (Aji criollo, or your favorite hot sauce)


Pre-heat the oven to 400 F.
Peel the ripe plantains, place them on a baking sheet and rub them with butter or oil.
Bake the plantains for 25-30 minutes, then turn plantain over. You can brush them with oil or melted butter when turning them over if they look like they are getting too dry.
Bake for another 15 minutes or until they’re golden on both sides.
While the plantains are baking, or ahead of time, cook the bacon pieces in a frying pan until crispy, drain the grease and let the bacon pieces cool down.
Remove the plantains from the oven, made a lengthwise slit in the center of each plantain, and stuff them with layers of bacon and cheese.
Return the bacon and cheese stuffed plantains to the oven and bake for about 3-5 minutes or until the cheese is fully melted.
Serve immediately.