Tortillas de Verde aka Stuffed Green Plantain Patties
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.
Servings: 5 to 6 patties
Calories: 271kcal
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.
Notes
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.