Breadfruit Connections

By Yoli De la Torre Perez

As part of our Fall 2023 Internship Program, each intern was paired with a plant that holds particular significance at NTBG. Their task was to delve into and gain insights about their plant through the lens of NTBG’s various gardens, departments, and voices. Each intern crafted a story that captures their journey with their plant.

Originally from California, Yoli De la Torre Perez earned her Bachelor of Science in botany and was trained in physiology, anatomy, ecology, ethnobotany, evolution and identification of native Californian plants, basidiomycetes, algae, lichens and bryophytes.

Yoli was paired with breadfruit and chose to create a recipe that celebrates breadfruit’s versatility as well as her own Mexican heritage.

Yoli’s Breadfruit Enchiladas


  • 1 breadfruit
  • 2 cans (28 oz each) tomato puree
  • 3 cups chicken broth
  • 1/2 onion, cut into two quarters
  • 1 clove of garlic
  • Cooking oil
  • Dry cilantro
  • Ground ancho chile
  • Ground cumin
  • Salt
  • Pepper
  • Shredded cheese
  • 1 package tortillas

Kitchen Tools:

  • Cutting board and knife
  • Steamer
  • Blender
  • Vegetable peeler or paring knife
  • Two skillets
  • Baking dish (glass or metal)


  1. 1. Preheat the oven to 350 degrees.

Preparing Breadfruit:

  1. 1. Wash, quarter, and core the breadfruit. For more information on preparing breadfruit, visit the Breadfruit Institute’s Cooking page.
  2. 2. Steam breadfruit quarters until easily punctured with a fork. Allow breadfruit to cool slightly for easier handling.
  3. 3. Use a peeler or paring knife to remove the skin from the steamed breadfruit. 
  4. 4. Dice breadfruit into small cubes. Set aside.

Enchilada Sauce:

  1. 1. Blend tomato puree, one-quarter of onion, clove of garlic, chicken broth, ancho chile, and salt and pepper to taste. Set aside.

Breadfruit Filling:

  1. 1. Dice the remaining quarter onion
  2. 2. In a skillet, sauté diced onion in cooking oil until softened.
  3. 3. Add diced breadfruit, ground cumin, and cook until tender.
  4. 4. Stir in 2-3 tablespoons of the enchilada sauce. Remove from heat and place in a bowl or large plate (we will be re-using the skillet).


  1. 1. Toast tortillas on a dry skillet.
  2. 2. Reusing the skillet that you used to cook the breadfruit filling, heat the remaining enchilada sauce.
  3. 3. Once the tortilla is toasted, transfer it to the skillet with the enchilada sauce. Coat tortilla in sauce, then transfer to baking dish.
  4. 4. Fill the tortilla with breadfruit filling and shredded cheese. Roll and arrange in the dish. Repeat this process with more tortillas until the dish is filled.
  5. 5. Pour any remaining sauce over the enchiladas. Top with shredded cheese.
  6. 6. Bake until the cheese is melted. 
  7. 7. Enjoy your breadfruit enchiladas!

For more breadfruit recipes, visit

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