Mexican Style Breadfruit Casserole
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:37pm

Ingredients




Breadfruit Mixture 

3 cups breadfruit, cooked, peeled, cored, and cubed
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking oil 

Sauce 

3 tablespoons cooking oil
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic, chopped
3/4 cup onion, chopped
1/2 cup cilantro, chopped
3/4 cup canned green chilies
1 cup corn
1/2 cup sliced black olives
5 1/2 cups cheddar cheese
5 1/2 cups milk
2 tablespoons lime juice

Preparation

1 Place flour, salt & pepper in paper bag; add breadfruit, shake 2 Until coated. In skillet, with the cooking oil, brown a small 3 Amount of breadfruit at a time; set browned breadfruit aside. 4 In same skillet, add 3 tbsp oil and roast cumin, salt & pepper until 5 Fragrant. Add garlic, onion, cilantro and chilies. Cook until onions 6 Are transparent. Add corn, olives, milk, breadfruit and cheese. 7 Simmer until cheese is melted. 8 When cheese is melted, pour into greased, warmed casserole dish. 9 Keep warm until served. Garnish with crushed tortilla chips.

About


This recipe is from Sondra Lund, 2009 Kauai Breadfruit Bounty Cookoff 2nd Place Winner