I finally tried this last night. Delish, even though I probably
got half of it wrong. For one thing, I did not have adobo on hand
(I made do with salt and pepper). I've never bought adobo, I don't
even know where to get it. Any brand/type you recommend?

If your supermarket has a Spanish food section, you can probably get some
packaged by Goya.



"J Krugman" wrote in message
...
In "Foxy Lady"
writes:
Take your greenish plantains (what we call "pintos" in Puerto Rico becaue
they have splotches of lighter green or yellow on the skin and they're
softer to the touch), peel them, and cut them in half right down the
middle... you'll have 2 pieces that look like horns smile...

Place them, individually, in a piece of aluminum foil big enough to fold
over and twist the ends... make a deep cut in the platano but not all the
way down... sprinkle a dash of adobo seasoning with pepper on it and put
some queso de bola (Edam cheese) or sharp cheddar cheese in the cut...
add a
couple of pats of butter to this (or 3 or 4 if they're big platanos) and
wrap it up... make sure the neds are twisted tight and the top of the
platano with the cheese faces up...

Place the platano packs in a baking pan and cook it at 350 degrees until
you
can pierce it with no resistance... just make sure you don't pierce it
straight through or the yummy stuff will leak out... when it's done let
it
stand for a few minutes and enjoy!

I finally tried this last night. Delish, even though I probably
got half of it wrong. For one thing, I did not have adobo on hand
(I made do with salt and pepper). I've never bought adobo, I don't
even know where to get it. Any brand/type you recommend? Also,
I used Piave (my latest favorite) for the cheese. I must confess
that I was uncertain about the cheese part, because, although I
love cheese in practically every form, amazingly enough I'd never
had cheese on plantains before. Now I wish I had put *more* cheese
into the plantains! I did have a hard time stuffing cheese into
the cut; I'm tempted to just pile the cheese on top of the plantains
next time.

Very tasty. Thanks!

Jill