Cheesy chorizo plantain empanadas
A twist on my viral plantain empanadas!
If you're looking for an easy plantain empanada recipe, these crispy plantain empanadas are guaranteed to become a favourite. Made with ripe plantains and filled with gooey mozzarella and savoury chorizo, they're naturally gluten-free, wonderfully crispy on the outside and packed with flavour. Whether you're serving them as a snack, appetiser or light meal, these cheese and chorizo plantain empanadas are simple to make and impossible to resist.
Plantain empanadas, known as empanadas de plátano, are enjoyed throughout Latin America and the Caribbean, with particularly popular versions found in Colombia, where sweet ripe plantains are transformed into a soft dough and traditionally stuffed with cheese before being fried until golden. Similar variations can also be found in countries including Ecuador, Venezuela and the Dominican Republic, each with their own regional twist.
For this recipe, I'm putting my own spin on the classic by pimping up the traditional cheese filling with smoky chorizo. The rich, slightly spicy chorizo pairs beautifully with the sweetness of the ripe plantains and the creamy melted mozzarella, creating the perfect balance of sweet, salty and savoury flavours. It's a small twist that takes these empanadas to the next level while still staying true to the comforting essence of the original dish.
Unlike traditional empanadas, which are usually made with wheat flour or corn dough, these gluten-free plantain empanadas use mashed ripe plantains as the base. A little cornflour helps bind the dough together while keeping it soft and easy to work with. Once cooked, the outside becomes beautifully crisp while the inside stays tender, with a deliciously melty filling.
One of the things I love most about this recipe is how accessible it is. With just a handful of ingredients, you can create a comforting dish that's perfect for sharing. They're delicious on their own but also pair beautifully with guacamole, fresh tomato salsa, Colombian ají, spicy mayo or a cooling garlic yoghurt dip.
Whether you fry them for the classic crispy finish, air fry them for a lighter option or bake them in the oven, these homemade plantain empanadas are guaranteed to be a crowd-pleaser. If you have ripe plantains sitting on your kitchen counter, this is one of the most delicious ways to use them. Sweet, cheesy, crispy and with the irresistible addition of smoky chorizo, they're a recipe you'll want to make again and again.
🌱Vegetarian
🍽️ 4 empanadas
Ingredients
2 ripe plantain
50g cornstarch (US) /cornflour (UK)
100g mozzarella cheese (can use vegan)
30g (vegetarian) chorizo
Olive oil to fy
Method
Peel the plantain and cut it into large chunks.
Add the plantain to a pot, cover with water, and boil for 10 minutes, or until fork-tender.
Drain and mash the plantain with a fork. Add the cornflour and salt to taste, then mix until a smooth dough forms. Let it rest at room temperature for 20 minutes.
Divide the dough into 4 equal balls. Place one ball between two sheets of cling film and flatten it with a plate or dish to form a disc. Add the mozzarella to the centre, fold the dough over to create a half-moon shape, and press the edges firmly to seal.
Heat a little olive oil in a frying pan and cook the empanadas until golden and crispy on both sides. Alternatively, air fry or bake them until golden and the cheese is melted.
FAQ & Tips
What are plantain empanadas? Plantain empanadas (empanadas de plátano) are a popular dish in parts of Latin America and the Caribbean. Instead of using a traditional pastry or corn dough, ripe plantains are boiled, mashed into a dough, filled with cheese (or other fillings), and fried until golden and crispy.
Are plantain empanadas gluten-free? Yes! These plantain empanadas are naturally gluten-free as they're made with ripe plantains and cornflour instead of wheat flour. Just make sure your cornflour is certified gluten-free if you're cooking for someone with coeliac disease.
Can I make plantain empanadas in the air fryer? Absolutely. Brush or spray the empanadas lightly with oil and air fry at 200°C (390°F) for 10–15 minutes, flipping halfway through, until golden and crispy.
Can I bake plantain empanadas instead of frying them? Yes. Bake them at 200°C (400°F) for 20–25 minutes, turning halfway through, until golden. While frying gives the crispiest texture, baking is a great lighter alternative.
Can I make them ahead of time? Yes. You can assemble the empanadas up to 24 hours in advance and store them covered in the fridge until you're ready to cook. Alternatively, freeze them uncooked and cook straight from frozen, adding a few extra minutes to the cooking time.
Can I freeze plantain empanadas? Yes. Arrange the uncooked empanadas on a baking tray until frozen, then transfer them to a freezer-safe bag or container. They'll keep well for up to 3 months.
What type of plantains should I use? Use ripe plantains with yellow skins that have plenty of black spots. The riper they are, the sweeter they'll be and the easier they'll mash into a smooth dough.
Can I use green plantains? No. Green plantains are much starchier and won't create the soft, slightly sweet dough needed for this recipe. Save green plantains for dishes like tostones or patacones.
What cheese works best for plantain empanadas? Mozzarella is perfect because it melts beautifully and has a mild flavour. You could also use Oaxaca cheese, Monterey Jack, queso quesadilla or a mild cheddar for a different twist.
Can I add other fillings? Definitely! While cheese is the traditional filling, these empanadas are delicious with additions like chorizo (as in this recipe), black beans, caramelised onions, mushrooms, shredded chicken, pulled pork or seasoned beef.
Why is my plantain dough falling apart? This usually means the dough is either too wet or too dry. If it's too sticky, add a little more cornflour, one teaspoon at a time. If it feels dry and cracks when folding, knead it while it's still warm or add a teaspoon of water until it becomes pliable.
