The Venezuelan Casserole is typically served as a side dish for BBQ’S and fancy dinners. However, it often makes a delightful weeknight meal. It is so delicious because it has a very complex flavor that plays between sweet and salty. In Spanish, it’s called “Torta De Platano” or Plantain Cake. But the name might be misleading, it is not a cake, it’s cheesy, sweet and salty dish with a crusty top!
Yield 12 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 3 pounds plantains (bag of frozen fried)
- 10 ounces cheese (shredded white latin)
- 2 eggs
- 2 cans condensed milk (14 oz)
- 2 tablespoons flour
- 1 tablespoon panela (Nela)
- Preheat Oven to 350 Degrees F.
- Cut plantains in half (so pieces can become thinner)
- Place the condensed milk, eggs and flour in a blender until combined
- In a rectangular 15x7 baking dish arrange a layer of plantains, sprinkle the panela (Nela) sugar, half of the cheese and half of the milk mixture. Repeat with the second layer
- Bake for 45-50 minutes until top is brown