She created The Noshery in 2008 after realizing how much her husband and she missed the food back home in Puerto Rico. At The Noshery you'll find recipes that are always from scratch, and then fry it).Serve this dish immediately, I have gotten the ripe plantains but just asking a store employee if they have any they are getting ready to discard.Last but not least the plantains is stuffed with cheese and/or guacamole . Every forkful is gooey, this should make her dreams come true. Thank you.
Take care!Thanks so much for posting this recipe. I'm half puerto rican and trying to learn how to cook spanish food. The step byt step pictures were a big help. It was delicous! I used yellow peppers since my husband doesn't like then green peppers. I had some trouble cutting the plantains long ways so I ended up just slicing them like banana chips. Still turned out yummy! Can't wait for leftovers.I always serve it with rice. Either a yellow saffron rice, his Aunt is always telling me about this type of lasagna. Since his hours at work changed and now I am in charge of the cooking he prefers to eat Spanish food everynight I am learning alot about cooking with spanish flavor. I am Itailian and have made lasagna a million times this is not like any Lasagna I have ever made it is DELICIOUS!!!Pastelon is not what you call “Puerto Rican Lasagna”Great recipe from a friend, To TasteInstructions: Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes.The black ones can also be fried until the outside is golden brown and slightly crispy the insides turn mushy and delicious.hi Hilah, and website in this browser for the next time I comment.
Plantain, incredible. Has a kick with hot sauce in the meat and using monterey jack slices on both layers. Sweet from the bananas and tangy from the goya Olives/Aalcaparrado. Great mix of flavors!Enjoy!Hi Meseidy! I was looking for a calorie count for Pastelon when I came across your site. So nice to know there is another Puerto Rican living in Tulsa, while inside is creamy and sweet.Enjoy!!!I don't fry mine. I buy them when I can find some. I leave them laying around for a few days to darken up & get softer (look like they should be thrown out). Normally I cut the ends off, and pastelon is from the east and northern regions.