PATI'S MEXICAN TABLE

April 2, 2011 11:30 AM
Plantain and Refried Bean Quesadillas
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: Bean , EP101 , Food , Jinich , Mexican , Pati , Patricia , plantain , Quesadillas , recipe , Refried
Print This Page | Print Recipe | COMMENTS (37)
Plantain and Refried Bean Quesadillas
Quesadillas de Plátano Macho con Frijolitos Refritos
Makes 6 to 8, 5" quesadillas.

INGREDIENTS
1 lb yellow, mature plantains
3½ tsp sugar
2/3 cup refried beans (store bought or home-made)
Safflower or corn oil

TO PREPARE
Place the whole plantains in a large pot filled with boiling water.  Simmer, partially covered, for 20 to 30 minutes, until they are thoroughly cooked.  Remove from the water and let cool.  Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth. If the dough seems to soft and runny, you may add some all purpose flour to thicken it a bit. You may also let it sit in the refrigerator, covered, for a half an hour so it will harden too.

Make round balls of about 1 to 2".  Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about ¼".  Place about a tablespoon of refried beans right in the center and fold like a turnover. Press down along the edges so they will be tightly sealed.

In a large deep skillet set over medium heat, heat enough oil to have about an inch high.  About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time.  The oil should be bubbling around the quesadillas as you do. Let them fry, about 2 minutes on each side until nicely tanned and lightly crisped. Don't let them brown too much. Remove them and place on a paper towel to drain excess of oil.

Serve with your favorite salsa.

Comments

Just saw Pati make this on tv and can't wait to try it. Great idea! Thnx!

Rich | April 2, 2011 12:46 PM

Hi Pati,

I tried your Plantain and Refried Beans Quesadillas recipe. I found the processed plantains (with sugar) impossible to roll out. Much too soft. I added about a cup of flour and re-processed it. I also added some salt, and with a lot more flour on my cold marble was able to roll it nicely to complete the recipe.

Stephen Osbrach
Arlington, Virginia

Stephen Osbrach | April 6, 2011 10:43 AM

Hi Stephen,
The dough of the plantains may become too loose depending on the stage the plantains are at, so if they are too ripe, the dough may be looser and mushier. Adding flour is a great option, so as placing the dough in a mixing bowl, covered, in the refrigerator for at least a half hour. I hope the result was worthwhile!! Very best, Pati

Pati Jinich replied to comment from Stephen Osbrach | April 6, 2011 3:57 PM

I'm looking forward to trying this recipe after watching your show on PBS this past Saturday. I've never tried a plantain before! I also printed out your refried beans recipe so I can make them ahead of time to use as the filling.

Diane | April 10, 2011 6:04 PM

Oh! I hope you like it! To make the dough, use the plantains when they are Yellow...

Pati Jinich replied to comment from Diane | April 11, 2011 10:37 PM

estoy muy feliz de poder hacer las quesadillas de platano,nunca antes lo habia oido a mi me gusta los platanos,y me gusto mucho su pograma felicitaciones y existo.le deseo lo mejor,ahora me gusta mucho mas la comida mexicana,yo soy de colombia

silvia | May 1, 2011 11:05 PM

Icouldn,t print the recipe, but having read it I wikll try t make them

Rudy Garcia | May 4, 2011 7:00 PM

Do you have an oil temperature? I found that too hot cooks the outside too fast resulting in undercooked inside plantain. Less hot oil leaves results oily. Has any one tried to bake them?
Also I found that my grill press (basically a cast iron round plate of about 10" with a handle) makes a perfect tortilla. Split open a gallon zip-lock bag leaving 1 side hinged, then after it's pressed peel the top, fill, fold over the bottom z-lock and seal the t. Easy as salsa!
Thursday night is quesadilla night here. I think that these will be a regular.

Steve Dush | May 12, 2011 12:41 PM

I just watched your show the other weekend for the first time and now I am hooked. I am going to try your recipe right now and going to surprise my husband.

Maggie | May 15, 2011 6:48 PM

I watched you make this and was instantly inspired to try my hand at it. I know this is a tradational recipe but was wondering have you ever tried to fill them with anything like say salted pork simmilar to carnitas?

Carl Moody | July 18, 2011 10:56 AM

Hi Carl, You should try filling this with salted pork. I bet it would be delicious. Let me know if you like it this way.

Pati Jinich replied to comment from Carl Moody | July 18, 2011 3:32 PM

Hola Pati!
Yo tambien soy mexicana y vivo en los EEUU. Cuando vivia en Mexico la mama de un amigo veracruzano me dio esta receta, pero en vez de frijoles se usa picadillo (bien sequecito) como relleno; se sirve con caldillo espeso de jitomate y crema. Sabe riquisimo. Voy a probar con frijoles negros chinitos y a buscar una receta de salsa de chipotle con piloncillo y cuando lo haga te digo como me quedo.
Gracias por este blog. Lo estoy disfrutando muchisimo.
Un abrazo.

Norma | July 28, 2011 9:00 PM

Uy Norma, me antojaste muchisimo tu version de quesadilla de platano macho con picadillo y salsa de jitomate. Que rico! La voy a probar tambien. Me encanta que te guste mi blog, le seguire chambeando... (!)

Pati Jinich replied to comment from Norma | July 29, 2011 10:51 PM

> Hola, yo tambien soy mexicana, y vivo en USA desde 1987, hoy vi su programa por primera vez. Voy a probar las hamburguesas con chile ancho, y el resto del menu, estoy segura que todo va a estar delicioso. !Me encanto su programa!!!!!

Silvia Z. | July 31, 2011 5:11 PM

Hola Pati!
Just watched your show in Chas, S.C. Printed recipe and noticed it said: "Ripe plantains" which you said should be black but I thought you said to use the plantains for this recipe that are yellow. Did I misunderstand? Cant wait to try this! Thanks!
Jen

Jen | August 2, 2011 7:53 AM

I think she said plantains are green when new,yellow when ripe to make this recipe & black when super ripe to make other things . .

Janeen replied to comment from Jen | August 3, 2011 2:36 AM

Hola Jen, Yes! Use yellow, mature plantains. Thank you for noticing.

Pati Jinich replied to comment from Jen | August 3, 2011 9:51 AM

I saw this on TV yesterday and made it to go with dinner last night. I loved it. My fiancee who doesn't like refried beans a whole lot ate them too and liked it. For him to like them, they had to be good. I had no problems with the dough. I will definately be making these again. Thanks for the great idea!

Brigett' | August 3, 2011 12:09 PM

Brigett, So happy that they were a hit with both you and your fiance! Cooking becomes even better when others love the meal too! I hope you continue to enjoy the recipes! :)

Pati Jinich replied to comment from Brigett' | August 12, 2011 10:51 AM

Pati:
I made this recipie last night and it was amazing! I used corn masa instead of flour to dry out the dough andto keep the plantain tortillas from sticking. They were so so good. I would encourage you and your other fans to use the masa instead of flour to make it more Mexican. Thanks again for a wonderful recipie!

Nick | September 4, 2011 8:27 PM

HI PATI
I LOVE WATCHING YOUR SHOW I BEN HOOKED EVRSINE I SAW IT THE FIRST TIME I WAS JUST WATCHING IT LAST NIGHT AND SAW YOUR RECIPIE OF REFRIED BEANS AND PLATAINS QUESADILLA...
AND THANKS TO YOU NOW I KNOW WHAT TO COOK TO BRING TO MY SCHOOL.
SEE OUR TEACHER SAID THAT SHE WOULD GIVE US CREDIT IF WE BROUGHT SOME FOOD FROM ANY SPANISH SPEAKING COUNTRY AND IM SO COOKING QUESADILLAS DE PLATANOS CON FRIJOLES REFRITOS =) IM FROM
EL SALVADOR!!! BUT I LOVE MEXICAN FOOD ITS AMAZING I LOVE SPICY FOOD.. && MY HUSBAND IS FROM GUATEMALA AND THERE THEY ALSO EAT IT BUT THEY CALL IT EMPANADAS DE PLATANO CON FRIJOLES JUST LIKE IN EL SALVADOR!! SO I WANNA SURPRISE HIM TOMORROW NIGHT WITH THIS RECIPIE....=)
CONqRATS ON YOUR SHOW AND KEEP UP THE GOOD WORK... =)
THNKS FOR ALL THE GREAT IDEAS........

katherin | November 1, 2011 4:51 PM

Hola Pati... nos gusta mucho tu programa. Nosotros vivimos en DC, pero somos de la ciudad de Mexico y nos encanta el bajio. Hicimos las platanillas y nos gustaron mucho........ GRACIAS POR PONER TAN BUENAS RECETAS!

Monica Gonzalez | February 13, 2012 11:38 AM

Muchas Gracias Monica! :)

Pati Jinich replied to comment from Monica Gonzalez | February 13, 2012 11:54 AM

Pati- Soy Guatemalteca viviendo en MD y me gusta todas tus recetas! Estas quesadillas son los que nosotros le decimos Rellenitos de Platano, solo que los de nosotros son redondos (como huevos) y le ponemos canela. Que ricos! Gracias por compartir tantas recetas autenticas y deliciosas. -Alejandra

Alejandra | February 19, 2012 10:34 PM

Ayer hice estas quesadillas y quedaron DELICIOSAS. A la masa le tuve que poner mucha harina (al cálculo) para poder hacer las tortillas. Fuera de eso no hubo ningún problema en freirlas o comerlas! Como a mi esposo no le gustan los frijoles refritos, la mitad las hice de puro queso y también quedaron buenísimas. Gracias!

Jimena | February 27, 2012 4:01 AM

Hola Pati--

Is there away to bake these in the oven? Perhaps brush with oil and then crisp up at 500F? Kinda like an empinada?

gracias!

kiki | March 5, 2012 3:10 PM

Hola Kiki, Thank you for your question! Yes, you can bake them. Just place parchment paper in the bottom of a baking sheet and try baking at 400°F for 12-15 minutes for it to develop that nice crust. :)

Pati Jinich replied to comment from kiki | March 7, 2012 2:41 PM

Hola pati :) Ive been wanting to cook good like you do for a long time, but I really can't because I really don't have a lot of time.. Also my two babies and boyfriend are picky eaters. What would you prefer for a situation like this?

Farrah | March 31, 2012 12:28 PM

I saw your show yesterday on PBS and had to try these for my birthday party tonight. I'm part Colombian and we love eating quesadillas. It was a huge hit with my family!! We had the avocado coconut ice cream for dessert and everyone loved it as well! Thank you for the new recipes! Love the show!

Margaret | April 1, 2012 10:49 PM

I'm so happy you and your family enjoyed the quesadillas Margaret! Happy birthday!

Pati Jinich replied to comment from Margaret | April 4, 2012 1:10 PM

Hola Farrah, Here is what I do with my picky eaters. I tell them to take 2 bites before deciding if they like it or not, and set by example by doing the same. Try to introduce new food slowly but surely. :)

Pati Jinich replied to comment from Farrah | April 9, 2012 5:29 PM

I love plantains...such a smart idea to use as masa!! I know my husband will love these..thanks for a new way of eating them..keep the tradition recipes coming..I bet your family treasures you and are never hungry! :) cristo te ama

Maggie | August 8, 2012 12:36 AM

Thank you Maggie!

Pati Jinich replied to comment from Maggie | August 12, 2012 8:36 PM

I love the idea of using corn masa instead of wheat flour to thicken the dough. My husband has been gluten intolerant for almost 20 years, so using masa makes this recipe gluten free. We both love plantains--I can hardly wait to try this recipe!

Gail | August 27, 2012 3:51 PM

Hola Gail, Let me know how you and your husband enjoy the Plantain and Refried Bean Quesadillas!

Pati Jinich replied to comment from Gail | August 27, 2012 8:36 PM

I love you and love you show pati! my husband loves mexican food and I've learned a lot from watching your shows. I especially love plantains as a friend from Nicaragua made me some one time. I loved this recipe! The plantains I bought were yellow like you said they should be and still had to add over a cup of flour. NOnetheless it's a great vegetarian dish! you are one of the cutest most authentic cooks on tv and I love watching you! keep up the good work sweetheart!

marmar | September 21, 2012 9:59 PM

Hola Marmar, You are making me laugh so hard. You are too kind! Thank you for the good feedback. I am happy you are enjoying the plantain dish -- it is a great vegetarian dish!

Pati Jinich replied to comment from marmar | September 24, 2012 4:57 PM