1. Heat the oven to 350 degrees. Cut a lengthwise slit into each plantain and place on a parchment-lined baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes. Remove from the oven and set aside.
2. While the plantains are roasting, make the stuffing: Finely dice the poblano chiles. In a medium bowl, combine the diced chiles, beans, green onions, cheeses and one-half teaspoon each of salt and pepper. The stuffing can be made up to a day in advance and reserved in the refrigerator.
3. Make the dough: Peel, trim and discard any tough ends from the plantains. In a food processor or in a stand mixer with the paddle attachment, combine the plantains and bananas with 2 teaspoons salt and purée. Be careful not to overwork the dough or it will become too starchy. Wrap the dough in plastic and chill until firm, about 2 hours.
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|Serving Size: 1 Serving (1310g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 43 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 45.3mg||2 %|
|Potassium 6204.1mg||163 %|
|Total Carbohydrate 396.4g||117 %|
|Dietary Fiber 30.8g||123 %|
|Sugars, other 365.6g|
|Protein 16.5g||24 %|
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Calories per serving: 1520
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