Puerto rican lasagna (pastelon) recipe

Ingredients

• 8 ripe (semi to all black) plantains
• Today's plantain victims
• 1 diced green bell pepper
• 1 diced onion
• 3 minced cloves of garlic
• 8 ounces of chorizo, cut into fine pieces
• 20 ounces. of ground turkey (can use ground beef)
• 1-2 finely chopped jalapeno or habanero peppers (optional)
• 3 tablespoons white flour
• 5 tablespoons vegetable oil
• 1 quart of 1-2% milk
• 8 ounces. of grated medium sharpness cheddar cheese
• 1 teaspoon paprika
• Salt and pepper to taste

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Preparation

• To make the cheese sauce, heat the milk, a bit of salt, and the paprika over medium low heat until just boiling/scalding.
• Mix 3 tablespoons of vegetable oil and the flour to a large pot over medium heat and cook for 2 minutes.
• Oil and flour -utterly delicious and Add the just boiling milk and stir —the mixture will thicken -béchamel, baby.
• Turn the heat to low and gradually add the grated cheese, mixing to incorporate. Once all added turn the heat off -done.
  
• To make the meat mixture add the remaining oil along w. the green bell pepper, hot peppers, garlic, and onion to a medium skillet over medium heat, cooking for about 10 minutes.
• Add the chopped chorizo, salt and pepper to taste (or adobo), and cook for another 5 minutes. Add the ground turkey and cook until, well, cooked. Done. To make the noodles peel the plantains and cut into ¼ inch pieces, lengthwise.
• Vegetable noodles:
  To assemble the actual lasagna/pastelon arrange a layer of plantains on the bottom of the tray followed some of the meat mixture and some of the cheese sauce. Repeat, building the layers, until all the ingredients have been exhausted. Awaiting cheese sauce. Add to a pre heated 350 degree over for 45-60 minutes or until golden brown and bubbling. Fully baked. Serve.