Canoas de Platano are sweet ripe plantains stuffed with seasoned carne molida and topped with melted cheese. Fried until golden and baked until bubbly, they're a classic Puerto Rican favorite perfect for lunch, dinner, or a snack.
The smell of plantains frying, the golden edges, and the first bite of soft, sweet stuffed plantains with savory meat and melted cheese, that's canoas de plátano. They're simple and easy to make and impossible to resist!
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What are Canoas de Platano?
Canoas de plátano are ripe, sweet plantains fried whole until lightly golden, then sliced down the middle to form a little "canoe" that's stuffed with carne molida and topped with cheese, usually mozzarella, cheddar, or Monterey Jack. We then bake them for 10 minutes until everything melts together. They're very similar to Puerto Rican pastelon, but instead of being layered in a casserole, each plantain stays whole. They're also a close cousin to piononos, which are smaller sweet plantain rolls also filled with picadillo and baked. In Puerto Rico, you'll find these plantain "canoes" everywhere, especially at roadside kiosks. We enjoy them on their own as a snack or lunch, or as a dinner dish with arroz blanco and habichuelas guisadas. They're delicious, comforting, and a big part of our Puerto Rican food culture.
Ingredients
- ground meat
- onions and peppers
- sofrito
- garlic
- olives
- sazon
- tomato sauce
- vinegar
- oregano, cumin, salt
- cilantro
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
Carne Molida Filling
1. In a skillet over medium heat, add the ground meat and break it apart with a spoon or spatula.
2. Add the peppers, onions, garlic, sazon, oregano, cumin, and vinegar. Mix well. Lower the heat, cover, and cook for 10 minutes. If there's too much oil, drain some.
3. Stir in the tomato sauce, olives, water, and cilantro. Cover and cook for another 15 minutes. Turn off the heat and set aside.
Preparing the Plantains
1. Preheat the oven to 350°F (175°C).
2. Cut about 2 inches off each end of the plantains. Using a knife, score the skin down the middle, being careful not to cut into the plantain itself. Remove the skin.
3. Heat about 1-inch of oil in a skillet over medium heat.
4. Fry the plantains whole until golden brown on all sides, turning carefully with a fork.
5. Drain on paper towels and let cool for a few minutes.
Assembling the Canoas
1. Once the plantains have cooled just a bit, place them in an oven proof pan.
2. Make a lengthwise slit down the center of each one to create a "canoe" shape. *Be careful not to cut all the way through, you just want to open it enough to hold the filling.
3. Add a layer of shredded cheese inside the plantain, then spoon in the carne molida filling. Top with more cheese.
4. Bake the plantains for 10 minutes, or until the cheese is melted. (You can also broil them briefly to melt the cheese faster.)
5. Serve immediately and enjoy your cheesy, savory canoas de plátano!
Storing and Reheating
- Refrigerator: Let the canoas cool completely, then store in an airtight container for up to 3-4 days.
- Freezer: You can also freeze them individually in a freezer bag or airtight container for up to 2 months.
Reheating:
- From the fridge: Bake at 350°F (175°C) for 10-12 minutes until heated through and the cheese is melty.
- From the freezer: Thaw for 10-15 minutes, then bake at 350°F (175°C) for 15-20 minutes.
Tip: To keep the plantains from getting too soft, avoid microwaving, baking or broiling gives the best texture.
Cathy’s Expert Tips
- Choosing plantains: Make sure your plantains are ripe but still firm. Too soft and they'll fall apart when frying. Plantains that are yellow with lots of black spots, are perfect for canoas.
- Frying tip: Fry over medium heat so the plantains get golden without burning. Pat them dry with paper towels before assembling.
- Other fillings: While carne molida is classic, we also use fill them with carne bif (corned beef) and chicken.
- Vegetarian filling: Stewed eggplant works really well in stuffed plantains.
- Make ahead: You can fry the plantains and prep the filling ahead of time, then assemble and bake just before serving.
Recipe FAQ’s
Yes! Brush the peeled plantains lightly with oil and bake at 375°F (190°C) until golden, about 15-20 minutes.
Absolutely. Carne bif (corned beef), ground chicken or turkey works. For a vegetarian version, stewed eggplant is delicious too!
Yes! Freeze fully assembled canoas in an airtight container or freezer bag for up to 2 months. Thaw 10-15 minutes before reheating in the oven.
Yes, you can. Air fry the whole peeled plantains at 375°F for about 8-12 minutes, turning halfway through, until they're tender and lightly golden. Then slice them open, fill with the carne molida and cheese, and return them to the air fryer for another 3-5 minutes, just until the cheese melts. They won't have the exact same texture as frying in oil, but it's a great lighter option.
Other Puerto Rican Dishes You Will Love
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📖 Recipe
Canoas de Platano (Stuffed Plantains)
Ingredients
For Meat Filling
- 1 pound ground beef
- 1 small onion chopped
- ½ green pepper rinsed and chopped
- 2 tablespoons sofrito
- 2 cloves garlic minced
- 2 tablespoons pimiento stuffed olives cut in half
- 1 packet sazón with culantro and annato
- 4 ounces tomato sauce
- half a handful of fresh cilantro rinsed and chopped
- ¼ teaspoon oregano
- ⅛ teaspoon cumin
- 1 capful white or red vinegar
- ¼ cup water
- salt to taste
Other Ingredients
- 4 ripe plantains peeled
- cheddar, monterey cheese or mozzarella shredded
- vegetable or corn oil oil for frying
Instructions
Carne Molida Filling
- In a skillet over medium heat, add the ground meat and break it apart with a spoon or spatula.
- Add the peppers, onions, garlic, sazon, oregano, cumin, and vinegar. Mix well. Lower the heat, cover, and cook for 10 minutes. If there's too much oil, drain some.
- Stir in the tomato sauce, olives, water, and cilantro. Cover and cook for another 15 minutes. Turn off the heat and set aside.
Prepare the Plantains
- Preheat the oven to 350°F (175°C).
- Cut about 2 inches off each end of the plantains. Using a knife, score the skin down the middle, being careful not to cut into the plantain itself. Remove the skin.
- Heat about 1-inch of oil in a skillet over medium heat.Fry the plantains whole until golden brown on all sides, turning carefully with a fork.Drain on paper towels and let cool for a few minutes.
Assembling the Canoas
- Once the plantains have cooled just a bit, place them in an oven proof pan.
- Make a lengthwise slit down the center of each one to create a "canoe" shape. *Be careful not to cut all the way through, you just want to open it enough to hold the filling.
- Add a layer of shredded cheese inside the plantain, then spoon in the carne molida filling. Top with more cheese.
- Bake the plantains for 10 minutes, or until the cheese is melted. (You can also broil them briefly to melt the cheese faster.)Serve immediately and enjoy your cheesy, savory canoas de platano!
Etienne says
This looks amazing! AND WAS AMAZING. Thank you for the recipe! My Puerto Rican wife approved of it, my kids loved it. It will definitely be in our weekly rotation from now on. Puerto Rican dishes remind me of my own home in Mexico. We have some recipes like this in my region of Mexico and some that are just in the exact style of the recipe. The examples would be molotes de platano and platano relleno. Puerto Rican food always takes me back. Me and my wife are always sharing plantain recipes. Puerto Rican mofongo even reminds me of the Mexican mogo mogo/machuco de platano.
Thank you very much for this recipe.
Cathy says
THANK YOU ETIENNE! Thank you for your kinds words and for taking the time to let me know how much you and your family enjoyed it! You warmed my heart when you mentioned your children enjoyed it! How beautiful how your wife and yourself influence one another and your children with all our delicious cuisine. Thank you again for your input and time Etienne! By the way, one of my upcoming recipes is moletes de platanos! 🙂
Krys clevinger says
Flavorful. An amazing recipe. I just did a little less cilantro.
Jill says
I have never actually tried a plantain – didn’t realize you could stuff them. I want to try your recipe!
Cathy says
Great! Let me know how you like them!
Rosa says
I make plantains quite often but why have i never thought to stuff them?? This looks amazing!
Cathy says
Thanks Rosa! Yes you definitely have to give these a try for sure! They are amazing!
Alexandra Cook says
This looks SO good – I love the stuffing flavours in this dish.
Beautiful and flavoursome.
Cathy says
Thank you Alexandra! Yes the ground meat stuffing is SO good and compliments the ripe plantain perfectly!
Natalie says
I never tasted plantains before, but these look and sound so delicious! Perfect for parties!
Cathy says
Thanks Natalie!
Veena Azmanov says
A very interesting and unique recipe. Love the combination of ingredients to making it. Cute and delicious and amazing presentation too.
Cathy says
Thanks Veena!
Neha says
Wow these plantains look super yummy with all that melty cheese. I never got to cook with them and they look so tempting right now.
Cathy says
Then you must try these Neha! THX for the compliment! 🙂
Anita @ Daily Cooking Quest says
I have never tried a savory dish with plantain before so this is highly interesting for me, though being an Indonesian I have had plenty of plantain dessert. Will definitely be giving this a try. 🙂
Cathy says
Awesome Anita, you must, promise you will not be disappointed!