Plantain and Refried Bean Quesadillas

Method9 steps

1. 1

   Step 1: Rinse the whole plantains and put them in a large pot of boiling water. Simmer, partially covered, for 20–30 minutes, checking from 20 minutes, until thoroughly cooked and tender.

   Simmer whole plantains · 20 minUses 1 lb yellow mature plantains, kept whole for simmering · Water for rinsing and simmering whole plantains, enough to cover; drained

2. 2

   Step 2: Lift the plantains from the water and let them cool enough to handle. Peel, slice and process the cooked flesh with the sugar (3½ teaspoons) until smooth. If the dough is too soft or runny, work in a little all-purpose flour, only as needed to make it hold its shape.

   Uses All the cooked plantains, lifted and drained · 3½ teaspoons sugar · All-purpose flour, only as needed if the plantain dough is too soft

3. 3

   Step 3: If the dough still needs firming, cover and refrigerate it for about 30 minutes. Skip this chill when the dough already holds its shape.

   Optional dough-firming chill · 30 minUses All the prepared dough

4. 4

   Step 4: Make 1–2-inch balls from the dough. Press each between plastic rounds, or roll, into a disc about ¼ inch thick. Put about 1 tablespoon of the ready refried beans in the centre, fold into a turnover, and press the edges tightly closed. Make 6–8 quesadillas. Keep any unused beans refrigerated.

   Uses The prepared dough, chilled only if needed · Ready refried beans: about 1 tablespoon per quesadilla

5. 5

   Step 5: In a deep skillet over medium heat, heat enough safflower oil for about a 1-inch depth. After roughly 3–4 minutes it should be hot but not smoking; it must bubble around a quesadilla when added.

   Uses Safflower oil, enough for about a 1-inch depth in the skillet

6. 6

   Step 6: Carefully add a few quesadillas to the hot oil without crowding. Fry the first face for about 2 minutes, until lightly golden, then turn.

   Fry quesadillas: first face · 2 minUses The hot oil in the skillet · A few sealed quesadillas for the first pan batch

7. 7

   Step 7: Fry the second face for about 2 minutes, until lightly golden and crisp. Avoid letting the plantain crust become too dark.

   Fry quesadillas: second face · 2 minUses The current turned batch and hot frying oil

8. 8

   Step 8: Lift the cooked quesadillas onto paper towels to drain. Fry the remaining sealed quesadillas in small batches in the same oil, about 2 minutes per face, until lightly golden and crisp, then drain them too.

   Uses The cooked quesadillas lifted from their frying oil · The oil remaining in the skillet · The remaining uncooked turnovers

9. 9

   Step 9: Serve the quesadillas hot, with ready salsa to taste if desired.

   Uses All the finished quesadillas lifted and drained · Ready plant-only salsa, to taste, for serving