Cuban Plantain Corn Croquettas

Cuban Plantain Corn Croquettas
15 min
27 min
33 to 36 croquetas
  • These mini plantain corn croquetas are like mini corn muffins and are a perfect side dish to any meal. Serve topped with a spicy bean sauce
Key Ingredients
Box of Corn Soufflé with a plate of corn soufflé below the product name and STOUFFER'S logo.
Other Entrées
Corn Soufflé
For One


Make It

Step 1
Preheat oven to 350° F.
Step 2
Spray a mini muffin pan with nonstick cooking spray.
Step 3
Place plantains in a food processor; cover. Pulse until completely mushy. Add Corn Soufflé, eggs and 1/4 cup evaporated milk. Pulse again until combined.
Step 4
Combine flour, corn meal, baking powder, bouillon, garlic powder and basil in a bowl; stir well. Add to food processor; pulse to combine. Transfer to a large bowl. Stir in corn kernels and queso fresco.
Step 5
Spoon about 1 to 2 tablespoons of batter into each muffin cup, filling ¾ full.
Step 6
Bake for 15 minutes or until wooden pick inserted in croqueta comes out clean.
Step 7
Heat oil in a medium skillet over medium heat. Add black beans; fry for about 3 to 4 minutes. Stir in remaining 1/2 cup evaporated milk; cook for 3 minutes.
Step 8
Smash beans with a potato masher until creamy smooth. Stir in poblano chiles. Spoon about 2 teaspoons sauce over each croqueta.
Step 9
* Defrost Corn Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

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