Grilled Cactus Paddle Skillet — Nopales Asados con Cebolla y Queso
Mexican skillet of cactus paddles grilled with white onion until charred and tender, finished with melted queso Oaxaca, dried oregano, and lime, served with warm corn tortillas and salsa roja.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice nopales into 1cm strips, pat dry with paper towels. Slice white onion into 1cm rings. Mince garlic cloves. Toast soaked guajillos 30 seconds in a dry pan, then blend with chopped tomatoes, 1 garlic clove, and 0.5 tsp salt until smooth for salsa roja.
Char
Heat oil and butter in a large heavy skillet over medium-high 1 minute until foaming. Add onion rings and nopales in a single layer, cook 4–5 minutes without moving until undersides char and nopales lose bright green colour.
Saute
Toss nopales and onions, continue cooking 4–5 minutes over medium-high, stirring occasionally, until evenly charred and tender but still firm. Add minced garlic, oregano, salt, and pepper; cook 90 seconds over medium, stirring, until fragrant.
Finish
Reduce heat to medium-low. Scatter shredded queso Oaxaca over the top, cover 2–3 minutes until cheese melts and bubbles. While cheese melts, char corn tortillas over flame or in a dry skillet 20 seconds per side.
Plate
Serve nopales from the pan topped with fresh cilantro. Arrange charred tortillas, salsa roja, lime wedges, and cilantro alongside on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.