Air Fryer Stuffed Patacones

Stuffed patacones are a type of Venezuelan sandwich that uses flattened and fried plantains as the “bread.” The fried green plantains, known as patacones, are then filled with meat and fresh vegetables and eaten as a kind of colossal hamburger. 

Our version is lighter, using ripe plantains cooked in the air fryer, then flattened and filled with chicken stew, lettuce, tomato, red onions, sugar-free ketchup, and mustard. This recipe focuses on making the patacones and includes chicken stew instructions.

Why you should try Air Fryer Stuffed Patacones?

I decided to try this recipe because it is fun and colorful, plus it was a great bread alternative with very few Weight Watchers points. It turned out much better than expected for several reasons:

• Healthy and Low in Points: This meal is incredibly healthy, using minimal oil, and keeps the points balance in my favor. It’s not just any ordinary meal; it’s delicious and has the characteristic fusion of sweet and savory flavors typical of Latin cuisine.
• Kid-Friendly and Versatile: Once you get the hang of cooking and flattening the plantains, you won’t stop making them. Kids love them, and they are versatile. Fill them with anything from vegetables and cottage cheese to carnitas or a healthy chicken stew like I did.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4
Serving Size: 1 stuffed patacón

11 WW points per serving: You can view the recipe on the WW App here. (WW login required.)

Ingredients

The focus of this recipe is on making the patacones, or flattened fried plantains, which are used as bread in this Venezuelan sandwich. We’ve also included a recipe for chicken stew, which can be used as a filling. You can fill your sandwich with anything! 

For the Patacones:

• 2 large (ripe but firm) plantains
• 1 tsp oil (5 ml)
• 1 cup lettuce, shredded (35 g)
• 1 cup tomato, diced (150 g)
• 1 cup red onion, thinly sliced (75 g)
• ¼ cup cottage cheese (60 g)
• 2 tbsp sugar-free ketchup (30 g)
• 2 tbsp mustard (30 g)
• 2 cups shredded chicken stew (recipe below)

For the chicken stew filling:

• 2 chicken breasts (500 g)
• 1 tsp oil (5 ml)
• 1 medium onion, chopped (150 g)
• 3 garlic cloves, minced
• 1 red bell pepper, chopped (150 g)
• ¼ cup tomato paste (60 g)
• 1 cup water or chicken broth (240 ml)
• 1 tsp cumin (2 g)
• 1 tsp paprika (2 g)
• Salt and pepper to taste

Instructions for Chicken Filling

1. Cook the Chicken: In a pot, add the chicken breasts and enough water to cover them. Bring to a boil, reduce heat, and simmer for 15-20 minutes until the chicken is cooked through. Remove from water, let cool, and shred.
2. Make the Stew: In a pan, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and red bell pepper, cooking for another 3-4 minutes.
3. Add Tomato Paste and Spices: Stir in the tomato paste, cumin, and paprika. Cook for 2 minutes, then add the water or chicken broth. Simmer for 5-7 minutes until the sauce thickens.
4. Combine: Add the shredded chicken to the pan, mixing well to coat the chicken with the sauce. Cook for another 5 minutes. Season with salt and pepper to taste.

Instructions for Patacones

The key trick is to cook the plantains twice. The first round softens them enough to be flattened between two plates, covered with plastic wrap or a piece of bag. The second round in the air fryer crisps them up so they’re ready to be filled to your liking.

1. Prepare the Plantains: Peel the plantains and cut them in half. Brush each piece with a small amount of oil.
2. First Cook in Air Fryer: Preheat the air fryer to 375°F (190°C). Place the plantain pieces in a single layer in the air fryer basket. Cook for 5-7 minutes until they start to soften.
3. Flatten the Plantains: Remove the plantains from the air fryer. Using two plates, flatten each plantain chunk between them, placing a piece of plastic wrap or bag to prevent sticking.
4. Second Cook in Air Fryer: Return the flattened plantains to the air fryer. Cook for another 8-10 minutes until they are golden and crispy.
5. Assemble the Patacones: Place a crispy plantain slice on a plate. Add a layer of shredded lettuce, diced tomato, and sliced red onion. Add a generous portion of the chicken stew on top. Add a dollop of cottage cheese, followed by a drizzle of sugar-free ketchup and mustard. Top with another crispy plantain slice to create a sandwich.
6. Serve and Enjoy: Serve immediately while the patacones are still crispy. Optionally, provide additional fillings or condiments on the side for customization.

Variations and Substitutions

1. Plantains and Cooking Method: In this recipe, the only constants are the plantains and the air fryer (the alternative is deep-frying in oil). You can vary and combine the fillings as you wish. If your plantains aren’t sweet enough because they’re still green, season them with garlic (crushed or powdered) and salt. They turn out perfect this way, and I recommend filling them with some type of fish.
2. Filling Options: Think of these as a burger; the only limit is your daily points count.

Tips and Tricks for Making Air Fryer Stuffed Patacones

Patacones are one of those recipes that turn out well the first time, but here are some tips to make them even better:

1. Uniform Plantains: Choose all plantains of the same size. This is essential for even cooking.
2. Air Fryer Tips:
   • Preheat your air fryer for a few minutes before adding the plantains.
   • Cook the plantains in a single layer to ensure even cooking.
   • Brush or spray the plantains lightly with oil to help them crisp up.
3. Flattening the Plantains: After the first round of cooking, place each plantain between two plates and press down firmly. Covering them with plastic wrap or using a piece of a bag helps to prevent sticking and makes cleanup easier.
4. Moist Fillings for Less Ripe Plantains: If your plantains are less ripe, they might need a moister filling to balance the texture.

Air fryer stuffed patacones are a delightful and healthier twist on a traditional Venezuelan dish, perfect for experimenting with various fillings and making a versatile meal that everyone will enjoy.