Before starting: Butter a skillet 9" [23 cm] with ⅓ of the butter (¼ stick / 1 oz).
Boiling the plantains: Boil the plantains in enough water to cover them, adding a teaspoon of salt to the water. Once cooked-through (about 15 minutes), remove from the water, discard water and allow the plantains to cool to room temperature.
Preparing the crust: Place the plantains, flour, and the remaining butter in the food processor. Puree to a smooth mixture. Place the plantain mixture in the center and carefully press into the skillet until it forms a uniform crust.
Preparing the filling: Pulse eggs, queso cremita, 2 tablespoons of parsley, remaining salt, freshly-ground pepper, cubanelle, and onion in the food processor until the onion and cubanelle are finely chopped.
Assembling: Pour the queso cremita mixture into the skillet. Top with cheddar. Cover with a tight-fitting lid and cook over very low heat for 15 minutes, the cheddar should be completely melted, cover and cook for another 5 minutes if it isn't. Remove from the heat and cool for five minutes before serving.
Serving: Sprinkle with the remaining parsley. Serve warm with salad of your choice for a light lunch or dinner. It also goes great for breakfasts and it's perfect for potlucks.
You may have to grease your hands a bit to spread the plantain "dough" on the bottom of the skillet.