This turkey pastelon recipe is inspired by the classic Puerto Rican layered beef and plantain dish. Instead of the traditional picadillo, I’m swapping the beef for turkey and using my air fryer to keep the plantains a little healthier.
What is Turkey Pastelon
Turkey pastelon is a delightful twist on the iconic Puerto Rican dish, traditionally layered with savory beef and sweet plantains.
In this revamped version, the richness of beef is substituted with the lighter, leaner flair of turkey, offering a fresh and healthier take on the classic.
And here's the kicker – by using an air fryer for those golden plantains, we're dialing up the flavor while dialing down the grease.
It makesevery bite a perfect blend of comfort and innovation, all wrapped up in one deliciously modern package.
To make it even more delicious, I added a drizzle of cilantro garlic sauce and my favorite cherry tomato salsa!
This recipe is inspired by a dish I always order at Taco Shack, one of my favorite local spots here in New Smyrna Beach!
You're going to love it!
Ingredients and Substitutions
For the Plantains
- Super Ripe Plantains - If you didn't want to deal with the plantains, you could also buy them frozen and cook them that way.
- Cooking Spray - You could also use a little bit of oil if you didn't have any cooking spray.
For the Pastelon
- Olive Oil - Any neutral oil will work just fine.
- Onion - I use sweet onion because that's my personal favorite and what I always buy, but you could def use white, yellow, or red.
- Bell Pepper -Any color bell pepper works. You could also use poblano if you wanted to.
- Ground Turkey - If you're not into ground turkey, you could also use beef or ground chicken.
- Taco Seasoning - I love the Siete taco seasoning but you could defintely make your own if you were into that sort of thing.
- Fire Roasted Tomatoes - A can of fire roasted tomatoes is ideal but you could also used regular canned tomatoes, too.
- Low Moisture Mozzarella - any melty shredded cheese can work!
How to make Turkey Pastelon
Making Turkey Pastelon is super easy! We're going to begin wit the plantains and then move onto the turkey filling while they're cooking.
For the Plantains
First, make sure your plantains are super soft and black all over.
Now peel them and cut off the ends.
Spray the plantains with cooking spray and place them in the air fryer basket at 350F degrees for 12-15 minutes.
Once they're done, remove them from the heat and lay them on a parchment lined cutting board.
Add another piece of parchment paper on top and grab another cutting board. Smash the plantain down until it’s uniformly about ¼” thin.
Place each smashed plantain back in the air fryer basket (one at a time depending on how big your air fryer is) and spritz with a little more cooking spray.
Cook for 5 more minutes at 375F degrees or until golden yellow.
For the Pastelon
While the plantains are getting their final cook, it's time to start the meat.
Preheat your oven to 350F degrees.
Now add olive oil, chopped onion, and bell pepper to a frying pan over medium heat. Add a pinch of salt and stir, cooking down for 3-5 minutes or until softened.
Scoot the onions and peppers to one side and add the ground turkey and a hefty pinch of salt.
Let it sear for 2 minutes then use a spatula to break it up into tiny crumbles before mixing it into the cooked peppers and onions.
Once it's all broken up and pretty much cooked through, add the taco seasoning packet and the can of fire roasted tomatoes and salt.
Cook this mixture for a few more minutes or until all the meat is cooked through and the liquid has reduced.
Once all of the plantains are done, add 2 of the smashed plantains to the bottom of a greased 13x13 baking dish.
Now add half the cooked turkey mixture and ⅓ of the cheese. Add the remaining two plantains on top then the rest of the turkey and the rest of the cheese.
Bake for 20 minutes at 350F degrees then turn the broiler on for the last -3 minutes just to brown the cheese on top.
Remove the pastelon from the oven and let it rest for 5 minutes before serving.
What goes with Turkey Pastelon
If I were making Pastelon for dinner, I'd pair it with this tasty cherry tomato salsa and my cilantro garlic sauce.
I'd also pair this easy recipe with my chicken bacon ranch quesadillas or a chicken bacon ranch salad, or even my cottage cheese queso dip!
For dessert, you've got to try my shortcut strawberry tres leches recipe!
Frequently asked questions
How long does pastelon last in the fridge?
This scrumptious pastelón will keep your taste buds dancing for about 3-4 days in the fridge, but always trust your nose and eyes before diving in! Keep it covered and cozy for the best flavor.
Where did pastelon originate from?
Whisked straight from the heart of the Caribbean, pastelón is Puerto Rico's luscious answer to lasagna, layering sweet plantains and savory meat in the dreamiest of tropical comfort foods. It's like a big, warm, tropical cheesy hug!
How do you reheat frozen pastelon?
Pop that frozen pastelón in a preheated 375°F oven and let it get all warm and cozy for about 25-30 minutes, until it's bubbling and golden on top. Perfect for when you're craving those comforting layers without all the prep.
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Recipe
Turkey Pastelon
Ingredients
-For the Plantains-
- 4 large Super RIpe Plantains
- Cooking Spray
-For the Pastelon-
- 2 tablespoon Olive Oil
- 1 large Onion finely chopped
- 1 large Bell Pepper finely chopped
- 1 lb Ground Turkey or beef
- 1 packet Taco Seasoning
- 1 14.4 oz can Fire Roasted Tomatoes
- ½ teaspoon Salt
- 1 8 oz bag Shredded Mozzarella
For Serving
Instructions
-For the Plantains-
- Peel the super ripe plantains and cut the ends off.
- Spray all the plantains with cooking spray and place them in the air fryer basket at 350F degrees for 15 minutes.
- Then remove them from the air fryer basket and lay them on a parchment lined cutting board. Add another piece of parchment paper on top and grab another cutting board. Smash the plantain down until it’s uniformly about ¼” thin.
- Place each smashed plantain back in the air fryer basket (either one at a time or spaced equally apart depending on the size of your air fryer) and spritz with a little more cooking spray. Cook for 5 more minutes at 375F degrees or until golden yellow.
-For the Pastelon -
- Preheat your oven to 350F degrees.
- Meanwhile, add olive oil, onion, and bell pepper to a frying pan over medium heat. Add a pinch of salt and stir, cooking down for 3-5 minutes or until softened.
- Scoot the onions and peppers to one side and add the ground turkey. Let it sear for 2 minutes then use a spatula to break it up into tiny crumbles before mixing it into the cooked peppers and onions.
- Once the meat is crumbled and almost done cooking, add the taco seasoning packet and the can of fire roasted tomatoes and salt.
- Cook this mixture for a few more minutes or until all the meat is totally cooked through and the liquid has reduced.
- Once the plantains are done, add 2 of the smashed plantains to the bottom of a greased 13x13 baking dish.
- Then add half the turkey and ⅓ of the shredded cheese. Add the remaining two smashed plantains on top then the rest of the turkey and the rest of the cheese.
- Bake for 20 minutes at 350F degrees then turn the broiler on for the last 2 minutes just to brown the cheese on top.
- Remove the pastelon from the oven and let it rest for 5 minutes before serving.
- I like to top mine with my cilantro garlic sauce and a scoop of my cherry tomato pico de gallo which are linked in the ingredients above
