4 ripe plantains, peeled and halved lengthwise
1 teaspoon vegetable oil
1 cup grated aged white Cheddar cheese
3 green onions, trimmed and chopped
Pickled Topping, recipe follows
1/4 cup fresh cilantro leaves
1/2 cup white wine vinegar
1/4 cup water
1/2 cinnamon stick
1 shallot, cut into 1/4-inch thick slices
2 jalapenos, seeded and cut into 1/4-inch thick slices
1 tablespoon sugar
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