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Homemade Mofonguitos Maduros (Ripe Plantain Cups w. Spicy Chicken) photo

Mofonguitos Maduros (Ripe Plantain Cups w. Spicy Chicken)

These Mofonguitos Maduros are a flavor explosion! Ripe plantain cups filled with spicy chicken, topped with creamy avocado mayo and melted cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin
Ingredients Equipment Method Notes

Ingredients
  

For the Plantain Cups:
  • 3 pieces ripe, yellow plantains
  • 2 teaspoons salt (or more, to taste)
  • 4 tablespoons vegetable oil (divided)
  • 1 cup shredded cheddar cheese
  • 1 cup chicken and tomato sauce filling (our recipe)
  • 1 teaspoon hot sauce (of your preference or more, to taste)
  • 1 cup vegan avocado mayonnaise (our recipe)
  • 1 tablespoon chopped cilantro (optional)

Equipment

  • Large Skillet
  • Sharp Knife
  • Mixing bowl
  • Spoon
  • Baking dish

Method
 

Instructions:
  1. Step 1: Prepare the Plantains. Peel the ripe plantains and cut them into 2-inch sections.
  2. Step 2: Fry the Plantains. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the plantain sections and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
  3. Step 3: Shape the Plantain Cups. While warm, use the back of a spoon to press down the center of each piece, creating a cup shape.
  4. Step 4: Prepare the Filling. In a mixing bowl, combine the cooked chicken with the tomato sauce. Add salt and hot sauce to taste.
  5. Step 5: Assemble the Mofonguitos Maduros. Preheat your oven to 375°F (190°C). Place the shaped plantain cups in a baking dish and fill with the chicken mixture. Top with cheddar cheese.
  6. Step 6: Bake. Drizzle the remaining oil over the cups and bake for about 15-20 minutes until the cheese is bubbly and golden.
  7. Step 7: Finish with Avocado Mayonnaise. Blend avocados with lime juice, salt, and water until smooth. Drizzle on top of baked Mofonguitos and sprinkle with cilantro.

Notes

  • Store in an airtight container for up to 3 days in the fridge.
  • Reheat in the oven at 350°F (175°C) for 10-15 minutes.
  • Freeze individually wrapped for up to 2 months.