Salvadoran Sweet Plantain and Cheese Rolls with Roasted Tomato Sauce and Lime Cabbage

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, garlic, and half of the chopped onion on a tray. Add 1 tablespoon vegetable oil, 1/2 teaspoon salt, the oregano, and 1/8 teaspoon black pepper. Roast for 20 minutes, until the tomatoes are browned and soft.

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   2. While the tomatoes roast, mix the fresh cheese, cilantro, the remaining onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Set this filling aside.

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   3. In another bowl, combine the cabbage with the lime juice and 1/4 teaspoon salt. Massage lightly with your hands for 1 minute to soften it slightly, then set the fresh salad aside.

4. 4

   4. Cook the plantain slices on a large skillet or griddle over medium heat with 1 tablespoon vegetable oil, 2 to 3 minutes per side, until flexible but not falling apart. Transfer to a plate and let cool enough to handle.

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   5. Remove the tray from the oven. Blend the roasted tomatoes, garlic, and roasted onion with the sugar until you get a thick sauce. If you want a looser texture, add 1 to 2 tablespoons water. Taste and adjust with the remaining salt if needed.

6. 6

   6. Place a portion of the cheese filling on one end of each plantain slice and roll carefully. Set them seam-side down on a tray or plate.

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   7. Dip each roll first in the beaten egg and then in the cornmeal to create a thin coating. Press gently so the coating sticks without tearing the plantain.

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   8. Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Brown the rolls for 2 to 3 minutes on each side, until crisp and deeply colored. Work in batches if needed.

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   9. Serve the warm rolls over a base of roasted tomato sauce with the lime cabbage on the side.