1 1/2 cups evaporated milk
2 tablespoons parsley (chopped)
1 cup grated ďmediumĒ Cheddar
1/2 cup Monterrey Jack Cheese
3 tablespoon butter
3 tablespoons flour
1/2 cup onion, finely diced
1 tablespoon powdered mustard
1/4 jabenero pepper diced fine
pinch of nutmeg
1/4 teaspoon black pepper
Weíve got to pre-boil the breadfruit before we can assemble it in the pie for baking. Cut off the stem part, then rest that flat side down on your counter and cut into wedges. Then peel the skin off with a potato peeler or sharp pairing knife. The final step is to remove the sort of spongy center (almost like the continuation of the stem), so youíre left with a wedge that all breadfruit meat.
Rinse with cool water, place in a deep pot and cover with water. Bring to a boil, salt and allow to cook until itís tender. It will take about 20 minutes and as it boils youíll notice it will change color (a bit darker). To be sure itís fully cooked, pierce with a sharp knife and make sure thereís no resistance. Drain and set aside to cool a bit.
In another sauce pan heat the butter on low heat, then as it melts add the flour and cook for about 4-5 minutes. Itís important that you constantly whisk it, so the flour does not clump or burn. Now add the evaporated milk, turn up the heat to medium and whisk. Add all the other ingredients (except the breadfruit.. remember to save back a bit of cheese for topping) and cook for a couple minutes. Until you have a thick, but smooth sauce. Remember to add a bit more liquid if itís overly thick.
Itís now time to assemble the breadfruit pie. Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese, then another layer of sliced breadfruit and top with the remaining cheese sauce. Sprinkle on the grated cheese we reserved.
Place on the middle rack of a pre-heated oven and bake for about 30 minutes. ENJOY!!