Skillet Piñon - Kraft Recipes Top
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Skillet Piñon

Prep Time
Total Time

8 servings

Your family might not know what to expect when you serve up this Skillet Piñon. But you can expect that they'll ask for it again once they try it!

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What You Need

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Make It

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  • Cut plantains into 1/2-inch-thick lengthwise slices. Heat 2 Tbsp. dressing in large nonstick skillet. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains; remove from skillet. Cover to keep warm.
  • Add peppers, onions, garlic, 1/4 cup cilantro, olives and remaining dressing to skillet; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; cover. Simmer on low heat 20 min. or until meat is done, stirring occasionally. Transfer to bowl; cover to keep warm. Wipe out skillet with paper towels; spray with cooking spray.
  • Beat eggs and milk with whisk until blended; pour half into skillet. Top with layers of half each plantains, meat mixture and cheese. Repeat all layers; cover. Cook on low heat 30 min. or until center is set. Cool 5 min.; sprinkle with remaining cilantro.

Special Equipment Needed

Baked Piñon

Heat oven to 350ºF. Layer ingredients in 13x9-inch baking dish sprayed with cooking spray instead of the skillet. Bake 35 min. or until center is set.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 470
Total fat 21g
Saturated fat 8g
Cholesterol 190mg
Sodium 780mg
Carbohydrate 38g
Dietary fiber 4g
Sugars 18g
Protein 35g
% Daily Value
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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