Small Plates

By | April 10, 2011

Photo: Joshbousel

Tostones rellenos is one of the Caribbean’s most traditional Latin dish. Roughly translated, tostones rellenos are stuffed tostones, or fried smashed green plantains. While some restaurants mold their tostones into cup form to literally stuff them with ingredients, the tostones are traditionally flat when prepared at home. The mixture of ingredients that you can choose to “stuff” the tostones with (ie. chicken, beef, sausage, vegetables, etc.) are simply placed atop of the tostone.

This makes for a quick appetizer for a party or a zesty side to any Latin dish. To save time, this recipe calls for ready-to-fry tostones that you can pick up in the frozen food section of your local Latin market. You can switch out the chicken for either sausage or steak as well depending on your preference.

  • 1 package ready-to-fry to stones
  • Vegetable oil, for frying
  • 2 boneless skinless chicken breasts
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1/2 yellow onion,diced
  • 1/2 tbsp Adobo seasoning
  • Salt and pepper, to taste
  • Parsley leafsfor garnish, if desired


1. Heat oil in pot on medium-high heat. Fry tostones according to package instructions. Remove tostones after frying and place over a paper-towel covered dish to absorb excess grease. Season with salt and pepper.

2. Slice chicken breasts into small strips. Season with 1/4 tablespoon of Adobo. Sautee in non-stick skillet with a 1/2 tablespoon of vegetable oil.

3. Add sliced peppers and onions and rest of Adobo. Mix well and cook until peppers wilt and chicken is well done.

4. To serve, place a spoonful of chicken and peppers over each tostone. Garnish with a parsley leaf on each tostone is desired.

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