Aborrajados Recipe – Colombian Fried Plantains with Cheese
This Aborrajados recipe teaches you how to make one of Colombia’s most irresistible street snacks. Sweet ripe plantains are stuffed with soft cheese, dipped in a light batter, and fried until golden and crisp. Whether served as an appetizer, afternoon treat, or party bite, Aborrajados combine sweet, salty, and cheesy flavors in every bite.
Ingredients (makes about 8 aborrajados)
Plantains & Filling
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4 large very ripe plantains (skin mostly black for sweetness)
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8 oz (225 g) soft melting cheese such as mozzarella or queso fresco, cut into sticks
Batter
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1 cup (120 g) all-purpose flour
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1 tsp baking powder
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2 Tbsp sugar
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1 pinch salt
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1 large egg
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½ cup (120 ml) milk (plus 1–2 Tbsp more if needed)
For Frying
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Neutral oil with a high smoke point (canola or sunflower)
How to Make Aborrajados Recipe
1. Prepare the Plantains
Peel the ripe plantains and slice each one in half crosswise. Gently flatten each piece to create a pocket for the cheese.
2. Make the Batter
In a bowl, whisk flour, baking powder, sugar, and salt. Add the egg and milk, whisking until you have a smooth, thick batter.
3. Stuff the Plantains
Place a cheese stick inside each flattened plantain piece. Gently close and press the plantain around the cheese to seal.
4. Fry the Plantains
Heat 2 inches of oil in a deep skillet to 350 °F (175 °C). Dip each stuffed plantain into the batter, letting excess drip off. Fry in batches 2–3 minutes per side until golden brown and crisp.
5. Drain and Serve
Remove to a paper towel–lined plate. Serve hot so the cheese is melted and gooey.
Serving the Aborrajados Recipe
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Dust lightly with powdered sugar for a sweet finish, or drizzle with honey for extra indulgence.
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Serve alongside a cup of Colombian hot chocolate or coffee.
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Enjoy as a snack, appetizer, or dessert.
Pro Tips
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Very Ripe Plantains: Blackened skins mean maximum sweetness and soft texture.
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Seal Well: Press plantain edges firmly around the cheese so it doesn’t leak during frying.
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Oil Temperature: Keep oil around 350 °F (175 °C) for an even, crisp crust.
Storage
Best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days and reheat in a 350 °F (175 °C) oven for 8–10 minutes.
Frequently Asked Questions
Can I bake aborrajados instead of frying?
You can, but they won’t be as crisp. Bake at 400 °F (200 °C) until golden, about 20 minutes.
What cheese works best?
A mild, melty cheese like mozzarella, queso fresco, or farmer’s cheese is ideal.
Can I add fillings besides cheese?
Yes—some versions include guava paste with the cheese for a sweet-salty combo.
