Crispy Garlic Plantain Tostones Cups with Queso Blanco Tips, FAQ & printable recipe

Tips for success

For the most vibrant flavor, use freshly squeezed lime juice in your garlic-lime oil. The acidity cuts through the richness of the fried plantains and the molten cheese, elevating the entire dish.

You can also add a pinch of chili powder to the oil for an extra kick of heat if desired.

If you find that your plantain cups are breaking during the pressing phase, they may not be cooked enough in the first fry. Ensure the centers are soft and tender before attempting to press. A little extra oil in the mold can also help release the plantain without tearing it.

Variations

• Spicy Chorizo Filling: Replace the queso blanco with a mixture of cooked, crumbled chorizo and melted pepper jack cheese for a bolder, spicier flavor profile that pairs beautifully with the plantains.
• Black Bean and Corn: For a vegetarian option, fill the cups with a seasoned black bean and corn salsa before topping with a dollop of fresh avocado crema and a sprinkle of crumbled cotija cheese.

Storage and make-ahead

Fridge

Store leftover cups in an airtight container for up to 2 days; fillings should be kept in separate containers.

Reheat

Reheat the unfilled plantain cups in a 350°F oven for 5 to 7 minutes until crisp, then fill and serve.

Store any leftover unfilled plantain cups in an airtight container at room temperature for up to one day. If you must store them longer, they can be kept in the refrigerator, but they will lose their signature crispiness.

The fillings should always be stored separately and added just before serving to maintain the best quality.

You can perform the first fry and the pressing phase ahead of time. Keep the formed, un-fried cups in the refrigerator for up to 24 hours.

When you are ready to serve, simply proceed with the second high-heat fry and the final assembly. This makes them an excellent option for stress-free hosting.

Serving ideas

Serve these tostones cups immediately while the cheese is still molten and the cups are at their maximum crispiness. They are best enjoyed as an appetizer alongside other festive dishes.

Arrange them on a platter for an attractive presentation that encourages guests to help themselves to these bite-sized snacks.

Because they are intended to be eaten in one or two bites, ensure the garnishes are finely chopped so they do not fall off. Providing a small napkin or plate is helpful, as the molten cheese can be quite warm and the cups are delightfully crunchy.

Frequently asked questions

Recipe card

Crispy Garlic Plantain Tostones Cups with Queso Blanco

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 3 green plantains, peeled
• 4 cups neutral frying oil, for deep frying
• 3 tbsp garlic-lime mojito oil
• 150 g queso blanco, melted
• 1/2 cup charred pico de gallo
• 1/4 cup avocado crema
• 2 tbsp pickled jalapenos

Instructions

1. Peel the green plantains and cut them into 3cm cylinders. Heat the frying oil to 325°F in a deep pot. Carefully add the plantain rounds to the hot oil and fry them for 4 minutes until they are softened and lightly golden. Remove them from the oil using a slotted spoon and drain briefly on paper towels.
2. While the plantain cylinders are still hot, place each one into a lubricated wooden tostonera cup mold. Press down firmly to create a hollow basket shape. Repeat this process for all the cylinders, ensuring they are well-formed before the second fry.
3. Increase the oil temperature to 375°F. Flash-fry the shaped plantain cups for 2 minutes until they become rock-hard, crispy, and deep golden brown. Remove them from the oil and brush immediately with the garlic-lime mojito oil. Fill each hot cup with the melted queso blanco, then top with charred pico de gallo, avocado crema, and pickled jalapenos before serving immediately.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

6.5 g

Carbohydrates

42 g

Fat

15 g

Fiber

3.5 g

Sugar

12 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.