Cut plantains lengthwise into 1/2-inch-thick slices. Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add half the plantains; cook 1-1/2 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with 2 Tbsp. of the remaining dressing and remaining plantains.
Add peppers, onions, olives, garlic, 1/4 cup cilantro and remaining dressing to skillet; cook and stir on medium heat 5 min. or until vegetables are crisp-tender. Stir in meat, tomato sauce and seasoning. Bring to boil, stirring occasionally; simmer on medium-low heat 10 min. or until meat is done, stirring occasionally.
Layer half each of the plantains, meat mixture, beans and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Beat whole eggs, egg whites and milk with whisk until blended; pour over ingredients in baking dish. Cover.
Bake 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining cilantro.
Add 1/4 cup raisins to meat mixture for extra flavor.
In Puerto Rico, fresh recao leaves are used to make the classic pinon. Fresh cilantro, available in U.S. stores, is a flavorful substitute.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.