If you’ve never had Stuffed Plantain Cups (Tostones Rellenos), prepare yourself — because these little golden bites are a total flavor bomb. Crispy, salty, slightly sweet cups made from twice-fried green plantains and stuffed with literally anything your heart desires. Think of them as tropical taco shells — only crispier and a whole lot more fun to eat.
The best part? You don’t need any fancy tools to make those adorable little plantain cups — just a stainless steel lemon squeezer! Once your first fry is done, simply pop a warm plantain piece inside the squeezer, press gently, and voilà — you’ve got a perfect little edible cup. A quick spritz of oil on the squeezer helps prevent sticking, and if you press while the plantains are still warm, they’ll shape beautifully without cracking. It’s one of those clever kitchen hacks that makes you feel like a total pro.
Why This Recipe Works
Here’s the magic: green plantains are like the cool cousin of bananas — firmer, starchier, and perfect for frying. The double-fry method gives you that irresistible crunchy exterior while keeping the inside just soft enough to press into adorable little cups.
They’re the perfect canvas for all your favorite fillings — from shredded pork or roasted chicken to black beans and guacamole, or even a sweet version with yogurt and fruit. Once you start making them, it’s game over. You’ll be stuffing plantain cups every weekend.
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What is My Take on Stuffed Plantain Cups (Tostones Rellenos)
I like to think of these as the ultimate edible vessels — crispy little boats ready to carry whatever flavor adventure you’re craving. My personal go-to? Smoky shredded chicken topped with a quick avocado-lime crema and a sprinkle of cilantro.
But don’t stop there — you can make them fancy for a dinner party with shrimp ceviche, think fruit and yogurt, or keep it laid-back and snacky with black beans and salsa. They work for appetizers, light lunches, or even brunch (hello, fried egg on top.)
Make it a Meal
Turn these Stuffed Plantain Cups into a full-on feast! Serve them with a side of Cuban black beans and rice, grilled shrimp skewers, or a fresh tropical salad with mango, avocado, and lime vinaigrette.
If you’re leaning toward a sweet version, drizzle them with a little honey, fill with yogurt and berries, and serve with iced café con leche — you’ll be instantly transported to the Caribbean.
Easy Side Dishes
Looking to turn these Stuffed Plantain Cups (Tostones Rellenos) into a full-on feast? Pair them with a couple of bright, refreshing sides that complement those crispy plantain cups perfectly:
- Jaiba Ceviche– Light, zesty, and packed with fresh crab flavor, this ceviche adds the perfect seafood kick to your tostones. Spoon a little right into the plantain cups for a tropical twist that tastes straight out of the Caribbean.
- Pineapple, Black Bean Salsa – Sweet, tangy, and a little spicy — this salsa brings all the flavor contrast you need. It’s amazing piled on top or served alongside for dipping.
- Coconut Rice – because coconut makes everything better.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Peel and cut the plantains into 2-inch pieces. You should have 3-4 pieces per plantain.
Step2: In a large pot, pour enough oil into the pot to cover the plantains. Heat the oil over medium-high heat to 400°F. Fry the plantain pieces in the hot oil for about 5 minutes. Drain on a paper towel-lined plate.
Step3: Using a stainless steel lemon squeezer, place the plantain in the juicer and press down on the juicer so that the plantain piece resembles a small cup. Remove carefully. Set aside. (You may need to spray oil on the juicer to remove it more easily.)
Step4: Fry the cups again in the hot oil until golden brown, about 3-4 minutes. Drain on a paper towel-lined plate.
Step5: Fill each toston cup with your favorite filling, such as guacamole, black beans onions and cilantro, roasted chicken, or yogurt and fruit. The skies the limit!
Expert Tips
- Choose the right plantains: You want them green and firm — not yellow or soft — for the perfect crunch.
- Oil temp matters: Too low and your tostones absorb oil; too high and they’ll burn. Keep it steady around 375–400°F.
- Get creative with fillings: Pulled pork, shrimp, ground beef, beans, cheese, salsa, fruit — anything goes.
- Crisp them up again: Reheat leftovers in the air fryer for a couple of minutes to bring back that crunch!
Common Questions
Yes! You can brush them with oil and air fry at 400°F for about 6–8 minutes per side, or bake them at 425°F until crispy.
No worries — use a small juice cup, shot glass, or even a measuring cup to press the plantains into shape.
For this recipe, stick to green ones — ripe plantains are softer and sweeter and won’t hold their cup shape as well.
Storing Instructions
Store any leftover tostone cups (without filling) in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven until crisp again. Once you’ve added filling, it’s best to enjoy them immediately — soggy plantains are no one’s friend!
There you have it — crispy, golden, perfectly bite-sized Stuffed Plantain Cups (Tostones Rellenos) that can be savory, sweet, or somewhere in between. However you fill them, they’ll steal the show at your next party (or, you know, Tuesday lunch — no judgment here).
Did you make these Stuffed Plantain Cups? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Stuffed Plantain Cups (Tostones Rellenos)
Ingredients
- 3 Green Plantain unriped
- Vegetable oil for frying
Instructions
- Prep your plantains into 2-inch pieces. You should have 3-4 pieces per plantain.
- In a large pot, pour enough oil into the pot to cover the plantains. Heat the oil over medium-high heat to 400°F. Fry the plantain pieces in the hot oil for about 5 minutes. Drain on a paper towel-lined plate.
- Using a made juicer press, place the plantain in the juicer and press down on the juicer so that the plantain piece resembles a small cup. Remove carefully. Set aside. (You may need to spray oil on the juicer to remove it more easily.)
- Fry the cups again in the hot oil until golden brown, about 3-4 minutes. Drain on a paper towel-lined plate.
- Fill each toston cup with your favorite filling, such as roasted chicken, black beans or fruit
Expert Tips:
- Choose the right plantains: You want them green and firm — not yellow or soft — for the perfect crunch.
- Oil temp matters: Too low and your tostones absorb oil; too high and they’ll burn. Keep it steady around 375–400°F.
- Get creative with fillings: Pulled pork, shrimp, ground beef, beans, cheese, salsa, fruit — anything goes.
- Crisp them up again: Reheat leftovers in the air fryer for a couple of minutes to bring back that crunch!
Nutrition
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