Comments on: Pastelón (Sweet Plaintain “Lasagna”)

By: Nicole

Nicole — Wed, 17 Feb 2010 16:14:54 +0000

Hola Meseidy!
I so wanted to thank you for posting this! I am not Puerto Rican (I’m Jamaican and my husband is a gringo lol) but my best friend is Puerto Rican and through high school and college we ate at each others houses on the regular. Her mother made Pastelon for the rehersal dinner for her wedding…that was the first time I ever had it (of course because this was a huge meal there was Pernil and a miriade of other tastey goodies). Anyway I have not had Pastelon since then and my best friend lives a good 4 hours from me so our meals together a limited (we live in Florida by the way). I’m going to attempt to make this over the weekend, but I wanted to thank you again in this wordy message for bringing back happy memories…isn’t it great how food does that?!?!?! I will be a devotee to the Noshery from now on!!
Take care!

By: marie green

marie green — Sat, 06 Feb 2010 19:44:37 +0000

Hola Chica,
I was introduced to plaintains last year at a fiesta. I got to try them and they were so good. I saw your recipe and I had to try it.

It was excellent thanks for sharing this wonderful dish.

Marie aka Moreno

By: NR5J3N

NR5J3N — Mon, 01 Feb 2010 03:08:53 +0000

Thanks so much for posting this recipe. I’m half puerto rican and trying to learn how to cook spanish food. The step byt step pictures were a big help. It was delicous! I used yellow peppers since my husband doesn’t like then green peppers. I had some trouble cutting the plantains long ways so I ended up just slicing them like banana chips. Still turned out yummy! Can’t wait for leftovers.

By: Kim

Kim — Fri, 29 Jan 2010 14:26:54 +0000

I had been trying to find this recipe for years! I made it last night and it was a hit. The only problem that I had was slicing the plantains…

By: Meseidy

Meseidy — Thu, 31 Dec 2009 16:50:25 +0000

I always serve it with rice. Either a yellow saffron rice, or rice and beans or rice and piegeon peas. Search “arroz con gandules” or a rice and piegeon pea recipe or if you want white rice and beans serch “habichuelas guisadas” for a bean recipe.

Enjoy!

By: Jenny

Jenny — Thu, 31 Dec 2009 16:15:05 +0000

Hi Meseidy,
What is pastelon usually served with?

By: Ana

Ana — Tue, 29 Dec 2009 02:29:21 +0000

Hi Meseidy! I was looking for a calorie count for Pastelon when I came across your site. So nice to know there is another Puerto Rican living in Tulsa, OK! My Mama is visiting from PR right now and just took TWO pastelones out of the oven with plantains she brought over here from the island! I’ve already scarfed down a piece.

By: Lena

Lena — Mon, 28 Dec 2009 21:18:59 +0000

Thanks so much for this! My dad is from Puerto Rico, so I love making these sorts of dishes. I did a quick search for a recipe and your site came up– bookmarked you! Thanks again.

By: Meseidy

Meseidy — Tue, 15 Dec 2009 05:26:55 +0000

In the post I used monterey jack but you an also use swiss.

By: G. Wiley

G. Wiley — Mon, 14 Dec 2009 18:32:47 +0000

what kind of cheese was used in this Puerto Rican lasagna?