Crispy on the outside, soft and cheesy in the center, Tortillas de Verde are one of Ecuador’s most comforting and iconic snacks. Made with green plantains and stuffed with melty cheese, these savory patties are easy to love and even easier to make.
What are tortillas de verde?
Tortillas de verde are a traditional Ecuadorian dish made from green plantains (plátanos verdes), which are boiled, mashed, and formed into patties. Often stuffed with cheese and seared until golden, they’re a staple in the coastal and highland regions. While they’re referred to as tortillas, they’re more like thick fritters or cakes than flat tortillas!
Why You'll Love This Tortillas de Verde Recipe
- Simple ingredients: All you need are green plantains, butter, cheese, and salt.
- Crispy and cheesy: The best of both worlds—golden on the outside, gooey in the center.
- Naturally gluten-free: No flour needed; plantains do all the work.
- Perfect with sauces: Serve with ají, peanut sauce, or a fresh curtido for extra flavor.
Jump to:
- What are tortillas de verde?
- Why You'll Love This Tortillas de Verde Recipe
- Ingredients
- How to Make Ecuadorian Stuffed Plantain Patties
- How to Make Air Fried Tortillas de Verde
- Tips for Success
- How to Serve Tortillas de Verde
- Storage
- Frequently Asked Questions
- More Ecuadorian Dishes to Try
- Tortillas de Verde aka Stuffed Green Plantain Patties
Ingredients
You just need a handful of ingredients to make this Ecuadorian tortillas de verde recipe. Here's what you'll need:
- Green plantains: These are unripe and firm plantains. Avoid any yellowing or soft spots for the right texture.
- Salt: Used to season the boiling water and the dough.
- Butter: Adds richness and helps smooth out the mashed plantains.
- Mozzarella cheese: Melts beautifully inside! Use low-moisture for less sogginess.
- Oil or butter for frying: Helps create that crispy, golden-brown crust.
See recipe card for quantities.
How to Make Ecuadorian Stuffed Plantain Patties
Step 1 - Prep the Plantain
Peel the plantains and cut them into fry-shaped pieces. To peel a green plantain, start by cutting off both ends. Use a sharp knife to make a shallow lengthwise slit through the peel, then slide the knife along the seam. Gently pry open the peel with the tip of the knife or your fingers until you can remove it completely. For step by step photos, check out my post on how to peel a plantain!
Step 2 - Boil & Mash
Boil. Cook the plantain pieces in salted water until they’re fork-tender.
Mash. Drain and transfer the plantains to a mixing bowl. Mash until mostly smooth, leaving a bit of texture if you like. For a silkier dough, you can pulse them in a food processor—but I prefer a little bit of texture, so I stick to mashing by hand.
Step 3 - Assemble the Tortillas
Make the dough. Add a splash of the reserved cooking water and a small amount of butter to the mashed plantains. Mix and knead until the dough is smooth and well combined.
Assemble. Take a portion of dough and roll it into a ball. Press your thumb into the center to create a pocket. Add a spoonful of shredded mozzarella, pinch to seal, and flatten into a thick patty. Repeat with the remaining dough.
Step 4 - Sear & Serve
Sear. Heat a skillet or griddle over medium heat with a bit of oil or butter. Cook the patties until golden brown on one side, then flip and sear the other side until crisp and heated through.
Serve. Enjoy warm with peanut sauce or ají de tomate de árbol, alongside tomato and onion curtido and a fried egg.
How to Make Air Fried Tortillas de Verde
You can totally make these in the air fryer if you prefer!
- Preheat the air fryer to 375°F (190°C) for about 3–5 minutes.
- Prepare the tortillas as usual: boil, mash, and mix the plantain dough with butter and a splash of cooking water. Stuff each portion with cheese, seal, and flatten into patties.
- Lightly grease both sides of each tortilla with oil or spray with cooking spray. This helps them crisp up without drying out.
- Air fry in a single layer (work in batches if needed) for 10–12 minutes, flipping halfway through. They should be golden and crisp on the outside and heated through in the center.
- Serve warm, just like the pan-fried version—ideally with peanut sauce, ají, or a fried egg on top.
Tips for Success
- Choose firm, fully green plantains. The greener and firmer the plantain, the better the dough will hold its shape. Slightly ripe plantains can make the patties softer and sweeter.
- Don’t skip the salt in the water. This seasons the plantains from the inside out and makes the final dish more flavorful!
- Adjust the dough with cooking water. If the mashed plantains feel dry or crumbly, a splash of the hot water will bring it together!
- Sear over medium heat. Too hot and the outside will burn before the cheese melts; medium heat gives you crispy edges and gooey centers.
How to Serve Tortillas de Verde
- Topped with peanut sauce or ají de tomate de árbol.
- With a simple tomato and red onion curtido.
- Alongside eggs for breakfast or brunch and a glass of passion fruit juice.
- Serve as a side dish with seco de pollo or ground beef picadillo, instead of rice!
- They’re best served warm and fresh off the pan.
Storage
Store any leftover tortillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven to restore their crisp edges. You can also freeze them before frying—just shape and stuff them, then freeze on a baking sheet. Once frozen, transfer to a bag and cook directly from frozen, adding a few extra minutes to the cook time.
Frequently Asked Questions
No, ripe plantains are too soft and sweet for this recipe specifically. Stick to fully green ones for the right texture!
Nope! Mashing by hand works just fine—and gives the dough a bit more rustic texture, which many people, including me, prefer.
More Ecuadorian Dishes to Try
- Ecuadorian Empanadas de Verde
- Green Plantain Chips (Chifles)
- Ecuadorian Fish Ceviche
- Llapingachos
- Ecuadorian Shrimp Ceviche
Tortillas de Verde aka Stuffed Green Plantain Patties
Ingredients
- 3 green plantains
- Salt to taste
- Water for boiling reserved for later
- 2 tablespoon butter
- ½ cup shredded mozzarella
- Oil for searing
Instructions
- Prep the plantains: Peel the plantains and cut them into small chunks.
- Boil: Cook the plantain pieces in salted water until they’re fork-tender.
- Mash: Drain and transfer the plantains to a mixing bowl. Mash until mostly smooth, leaving a bit of texture if you like. For a silkier dough, you can pulse them in a food processor—but I prefer a little bit of texture, so I stick to mashing by hand.
- Make the dough: Add a splash of the reserved cooking water and a small amount of butter to the mashed plantains. Mix and knead until the dough is smooth and well combined.
- Assemble: Take a portion of dough and roll it into a ball. Press your thumb into the center to create a pocket. Add a spoonful of shredded mozzarella, pinch to seal, and flatten into a thick patty. Repeat with the remaining dough.
- Sear: Heat a skillet or griddle over medium heat with a bit of oil or butter. Cook the patties until golden brown on one side, then flip and sear the other side until crisp and heated through.
- Serve: Enjoy warm with peanut sauce or ají de tomate de árbol, alongside tomato and onion curtido and a fried egg.
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