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Southern Butter Rolls & Dominican Cheese Mofongo

Chef Jon and Chef Jordan from Ghost Unit Kitchen are showing us how to make a couple of their favorite family recipes. They are serving up Dominican Cheese Stuffed Mofongo and Southern Butter Biscuits. You can watch the video to follow along to see how it’s done. Give it a try at home and when you do, don’t forget to upload a picture and tag @ghostunitkitchen and @NevadaMilk.

Dominican Cheese Stuffed Mofongo


  • 6 green plantains
  • 3 garlic cloves
  • virgin olive oil
  • corn or vegetable oil
  • white frying cheese (Brand Tropical)
  • salt to taste
  • 1/2 tsp onion powder
  • beef or chicken stock
  • cilantro to garnish


  • First, peel the plantains. Make sure they are at room temperature as this makes it easier to peel. If they have been in the refrigerator, leave them out for a couple of hours or run them under warm water. Cut about half an inch off of both ends of the plantain and make a slit with a knife deep enough to penetrate the full skin and simply take the skin off.
  • Cut the plantains into 3/4 inch to 2 inch wheels.
  • Place into a large container with water and salt. Let them soak for 15 minutes.
  • Prepare 4 cups of beef/chicken stock.
  • Prepare a large skillet with oil and fry the cheese or prepare your pork rinds at this time. Cheese should have slight browning on both sides. Set aside until cooled.
  • Manually break the cheese apart into small pieces no longer than 1/2 inch.
  • Get a shallow container that you can fill with up to 1" of corn or vegetable oil and heat.
  • Throw the plantain chunks into the frying pan with the oil, the oil should cover 3/4th of the plantain chunks. Fry until golden brown.
  • Drop the fried plantain chunks into a mortar or bowl and start mashing it up.
  • In a mortar vessel or bowl, add the spices (roasted garlic clove, salt to taste, extra virgin olive oil, cheese, cloves, onion powder).
  • Continue to add more plantains and spices gradually until you have your desired consistency.
  • Take contents and mold to desired shape, place on a plate.
  • Drizzle with the stock (or any preferred sauce) on top.
  • Top with cilantro to decorate and enjoy.

Recipes courtesy of Chef Jon and Chef Jordan of Ghost Unit Kitchen