2 lg. plantains, very ripe, skins should be black
4-6 oz. Feta cheese, crumbled

Peel plantains. Cut in half long way, cut the halves in half. Put a tablespoon of olive oil in large heavy skillet. As soon as oil is hot, saute plantain pieces on all sides. Turn down heat and sprinkle with cheese. Cover skillet until cheese melts. Serve as side dish. Goes well with Mexican meal or beans and rice.