Tajadas With Cheese Recipe
Fried plantain topped with queso fresco.
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Ingredients
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Tajadas (fried sweet plantains)
Topping and garnish
Method
Tajadas (fried sweet plantains)
- 1
Prepare plantains
Peel each ripe plantain: cut off both ends, make a shallow lengthwise slit through the skin and remove peel. Slice each plantain on the bias into 1/4-inch to 1/3-inch thick diagonal slices (about 10–12 slices per plantain depending on size). Thicker slices will be softer and slightly less crispy; thinner will crisp more quickly.
- 2
Heat oil
Pour about 1/2 to 1 cup vegetable oil into a heavy skillet (cast iron or stainless steel) so oil depth is about 1/8–1/4 inch. Heat over medium to medium-high heat until shimmering and a small piece of plantain sizzles on contact (about 350°F if using a thermometer).
- 3
Fry plantains
Working in a single layer (do not overcrowd), add plantain slices to the hot oil and fry 2–3 minutes per side, flipping once, until golden brown and caramelized at the edges. Adjust heat as needed so they brown without burning. Remove fried slices with a slotted spatula to a plate lined with paper towels to drain. Repeat with remaining slices, adding more oil to the pan if necessary to maintain depth and heat.
- 4
Salt and keep warm
While still hot, lightly sprinkle fried tajadas with fine sea salt to taste (about 1/4 tsp per batch). Keep cooked tajadas warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.
Topping and serving
- 5
Prepare cheese
Crumble 6 oz queso fresco or queso blanco into small bite-sized pieces. If using a drier cheese, break into small crumbles; for a softer fresh cheese you can slice thinly.
- 6
Assemble tajadas with cheese
Arrange warm tajadas on a serving platter. Immediately sprinkle the crumbled queso fresco evenly over the hot plantains so the cheese warms slightly and contrasts with the sweet plantain. Garnish with chopped fresh cilantro if using and serve with lime wedges alongside for optional bright acidity.
- 7
Serve
Serve tajadas with cheese hot or warm as a side dish, snack, or light dessert. Leftovers can be reheated briefly in a skillet over medium heat to restore texture.