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Dominican Cheese Stuffed Mofongo


  • 6 green plantains
  • 3 garlic cloves
  • virgin olive oil
  • corn or vegetable oil
  • white frying cheese (Brand Tropical)
  • salt to taste
  • 1/2 tsp onion powder
  • beef or chicken stock
  • cilantro to garnish


  • First, peel the plantains. Make sure they are at room temperature as this makes it easier to peel. If they have been in the refrigerator, leave them out for a couple of hours or run them under warm water. Cut about half an inch off of both ends of the plantain and make a slit with a knife deep enough to penetrate the full skin and simply take the skin off.
  • Cut the plantains into 3/4 inch to 2 inch wheels.
  • Place into a large container with water and salt. Let them soak for 15 minutes.
  • Prepare 4 cups of beef/chicken stock.
  • Prepare a large skillet with oil and fry the cheese or prepare your pork rinds at this time. Cheese should have slight browning on both sides. Set aside until cooled.
  • Manually break the cheese apart into small pieces no longer than 1/2 inch.
  • Get a shallow container that you can fill with up to 1" of corn or vegetable oil and heat.
  • Throw the plantain chunks into the frying pan with the oil, the oil should cover 3/4th of the plantain chunks. Fry until golden brown.
  • Drop the fried plantain chunks into a mortar or bowl and start mashing it up.
  • In a mortar vessel or bowl, add the spices (roasted garlic clove, salt to taste, extra virgin olive oil, cheese, cloves, onion powder).
  • Continue to add more plantains and spices gradually until you have your desired consistency.
  • Take contents and mold to desired shape, place on a plate.
  • Drizzle with the stock (or any preferred sauce) on top.
  • Top with cilantro to decorate and enjoy.