Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese) – Laylita's Recipes

Name: Ecuadorian Tigrillo con Queso (Creamy Green Plantain Mash with Cheese) – Laylita's Recipes
Total time: 60 min
Ingredients: 4 large green plantains; 2-3 tbs of butter or oil (can also use achiote oil); 5-6 scallions (separate the bottom white part from the green parts, finely chop both parts and keep separate); 1-2 garlic cloves (crushed (optional, add if you want additional flavor)); ½ teaspoon of achiote powder; ½ cup milk or the water from cooking plantains; 4 eggs (whisked with a little bit of salt); 8 ounces of grated or crumbled cheese (I used a mix of grated mozzarella and crumbled queso fresco); 2 tablespoons of chopped cilantro; Salt to taste; Fried egg; Avocado slices; Aji hot sauce; Ecuadorian sal prieta ((ground peanut seasonig mix)); Chicharrones ((crispy fried pork belly chunks)); Bistec de carne ((steak pieces sautéed with tomato, bell peppers and onions))

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Recipe for homemade Ecuadorian tigrillo con queso, a dish of creamy mashed green plantains with cheese, eggs, butter, milk, onions, garlic, achiote (annatto), a

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Ingredients

4 large green plantains
2-3 tbs of butter or oil (can also use achiote oil)
5-6 scallions (separate the bottom white part from the green parts, finely chop both parts and keep separate)
1-2 garlic cloves (crushed (optional, add if you want additional flavor))
½ teaspoon of achiote powder
½ cup milk or the water from cooking plantains
4 eggs (whisked with a little bit of salt)
8 ounces of grated or crumbled cheese (I used a mix of grated mozzarella and crumbled queso fresco)
2 tablespoons of chopped cilantro
Salt to taste
Fried egg
Avocado slices
Aji hot sauce
Ecuadorian sal prieta ((ground peanut seasonig mix))
Chicharrones ((crispy fried pork belly chunks))
Bistec de carne ((steak pieces sautéed with tomato, bell peppers and onions))