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Stuffed Maui Onions

Demonstrated by: Denise Espinosa Of Lahaina, Amateur Division Winner.
Whaler's Village Maui Onion Festival on September 21, 2003.

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Ingredients:

Stuffed Maui Onions

  • 2 large Maui onions
  • 13 large tiger prawns, shelled and cleaned
  • 1/4 cup butter
  • Dash of red pepper flakes
  • 1/4 teaspoon garlic salt
  • 1/2 chicken breast, cooked and shredded
  • 1/4 cup cooked crabmeat
  • 1 1/2 lb shredded pepper jack cheese
  • 12 pimento-stuffed green olives
  • 1/2 cup crushed Maui-style potato chips
  • 4 tablespoons coarsely chopped macadamia nuts
  • 2 cups red enchilada sauce
  • 2 large avocados, pared and sliced into eighths

Directions:

  1. Preheat electric oven to 375°F.
  2. Grease an 8 x 8-inch baking pan.
  3. Cut off tops of onions and root button, leaving the bottoms intact.
  4. Remove outer layer from onions.
  5. Using a melon baller, scoop out centers of onions, leaving a shell about 1/4-inch thick.
  6. Slice onions halfway down with three slices, creating an "onion flower;" set aside.
  7. In a skillet, sauté the prawns in the butter, red pepper flakes, and garlic salt.
  8. Chop 3 of the prawns and mix with the chicken, crabmeat, cheese, olives, potato chips, and 3 tablespoons of the nuts.
  9. Stuff onions with prawn mixture.
  10. Place onions in prepared baking pan; bake for 35 to 40 minutes or until golden brown and cheese is bubbly.
  11. Heat enchilada sauce.
  12. To serve, place sliced avocado and remaining prawns on two plates in a circular pattern.
  13. Pour some of the enchilada sauce in center of each plate.
  14. Carefully place stuffed onions on enchilada sauce.
  15. Drizzle remaining sauce over onions and sprinkle with remaining 1 tablespoon nuts.

Makes 8 appetizer servings.

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