PICADILLO STUFFED PLANTAINS

Ingredients

• 4 large ripe plantains
• ½ stick butter, melted
• 1 tablespoon olive oil
• ½ yellow onion, diced, small
• ½ green pepper, diced, small
• ½ red pepper, diced, small
• 2 cloves garlic, minced
• 2 chipotles in adobo peppers, chopped
• 1 teaspoon worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon sazon seasoning
• ½ lb ground beef, 80/20
• ½ small potato, peeled and diced
• ¼ cup green spanish olives, drained
• ½ cup chicken stock
• ¼ cup tomato sauce
• ¾ cup shredded queso oaxaca, (or mozzarella cheese)
• kosher salt, and pepper
• fresh cilantro, for garnish