Cheesy Cactus Veggie Pionono Recipe
Plantain, goat cheese, oaxaca cheese, sweet potato, mushrooms, roasted veggies, mojo, chile sauce, avocado
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Plantains
Peel the green plantains and slice them lengthwise. Boil in salted water for about 15 minutes or until tender. Drain and let cool slightly.
- 2
Prepare the Sweet Potato
Peel and cube the sweet potato. Boil in salted water for about 10-15 minutes until soft. Drain and mash with a fork.
- 3
Sauté the Mushrooms
In a skillet, heat a tablespoon of oil over medium heat. Add the mushrooms and sauté until golden brown. Season with salt and pepper.
- 4
Mix the Fillings
In a large bowl, combine the mashed sweet potato, sautéed mushrooms, roasted vegetables, goat cheese, and half of the Oaxaca cheese. Mix well.
Assembly
- 5
Shape the Piononos
Take a boiled plantain slice and flatten it slightly. Spoon a generous amount of the filling onto the center and roll it up tightly. Place seam side down.
- 6
Bake the Piononos
Preheat the oven to 180°C (350°F). Place the rolled piononos in a baking dish, pour mojo sauce over them, and top with remaining Oaxaca cheese. Bake for about 20-25 minutes or until the cheese is bubbly and golden.
Serving
- 7
Serve
Remove from the oven, let cool for a few minutes, and serve warm topped with avocado slices and drizzle with chile sauce.
