Cayeye con Queso (Colombian Green Banana Breakfast)

Ingredients

• •4 large green cooking banana, peeled and cut into chunks
• •1 cup queso fresco, crumbled
• •2 tbsp unsalted butter
• •2 medium tomatoes, diced
• •1 small yellow onion, finely diced
• •2 green onions, sliced
• •1 tbsp vegetable oil
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Boil the green cooking banana in salted water for 15–18 minutes until very tender.
2. 2Heat vegetable oil and cook yellow onion and green onions for 3 minutes.
3. 3Add tomatoes, half the salt, and black pepper and cook the hogao for 6 minutes.
4. 4Drain the bananas and mash them immediately with butter and the remaining salt.
5. 5Fold half the queso fresco into the warm banana mash.
6. 6Spoon the hogao over the cayeye and finish with the remaining queso fresco.

💡 Mash the green cooking banana while piping hot; once cooled, its starch firms and becomes harder to smooth.

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