Puerto Rican / Dominican
✤1¼ lbs lean ground turkey
✤1/2 cup (~84g) onion, finely chopped
✤3 cloves garlic, minced
✤1 tomato, chopped (~232g)
✤1/2 cup (~76g) green bell pepper, finely chopped
✤4 oz tomato sauce
✤1½ tsp cumin
✤1/2 tsp oregano
✤2 bay leaves
✤ salt & pepper, to taste
✤2 tbsp capers
✤4 ripe plantains, peeled & sliced into thin strips (~610g)
✤1 large egg, beaten
✤3 large egg whites, beaten
✤2 tbsp almond milk
✤1½ cups (168g) low fat shredded Mexican cheese
❖In a large sauté pan over med heat, brown the turkey. Stir in the onion, garlic, tomato, bell pepper, capers & all spices/seasonings. Add the tomato sauce, stir and simmer for about 15 min.
❖Preheat oven to 350°F (177°C) and lightly grease a round or square baking dish.
❖Heat a separate large sauté pan over med heat. When hot, spray with oil to lightly coat the bottom. Cook plantains 2-3 min each side, or until golden; set aside.
❖Assemble by layering plantains, then some turkey mix, cheese and repeat until top layer is plantains.
❖Beat the egg & egg whites with the almond milk and pour over pastelón to bind everything, letting sit 2 min to soak in. Top off with remaining cheese.
❖Cover with foil and bake 30-35 min.
