Ask any Latino and they will likely tell you that most Latin celebrations begin and end with the food. Cooking represents so much more than just food for me. It means tradition, love and memories. It’s also one of my favorite ways to pass on my culture and heritage to my children.
I’m raising two boys in a multicultural home. My kids were born in the United States, while they have a Colombian mother and an American father. In my house, we eat pancakes and arepas, burgers and empanadas, pumpkin pie and tres leches cake. This is my way of teaching my kids about their Colombian heritage and our traditions.
Thanksgiving is one of my favorite American holiday traditions and we celebrate it every year with family and a lot of food! This Two Cheese Ripe Plantain Casserole makes for a wonderful side dish to go along with that Thanksgiving Turkey. The dish provides a lovely combination of flavors and textures, being creamy and naturally sweet from the ripe plantains, while the “Cacique® Cotija” cheese adds just the right amount of saltiness. The “Cacique® Panela” cheese, in contrast, has a mild taste and cooks wonderfully on top of this dish, while the bread crumbs add a bit of crispiness to this ripe plantain casserole.
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HOW TO MAKE IT
- Wash the plantains well and cut in half. Boil the plantains for about 25 to 30 minutes. Set aside and let me them cool until safe to peel.
- Preheat the oven to 350 F.
- Peel the boiled ripe plantains, put them in a food processor with the cotija cheese and a 3/4 cup of water, then mix until a puree is obtained. Place the mixture in a baking dish. Add the panela cheese on top and set aside.
- Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the plantain mixture with the bread crumbs. Bake for 30 minutes. Remove from oven and serve.