Grilled Nopales with Cheese
- 1 pound fresh Nopales (medium to small paddles are best)
- 6 ounces queso fresco cut into thin slices
Nopales (cactus paddles) are a staple ingredient in Mexican cuisine. With a light, zesty flavor, nopales are chock-full of vitamins and minerals, and can be boiled, sautéed, baked, or grilled. I love nopales no matter how they are prepared, but my favorite way to enjoy them is grilled and topped with queso fresco. If you’ve never tried cactus, Nopales Asados con Queso is the way to go! This is one of those recipes that can be made outdoors on the grill or on the stovetop, so there is no reason not to enjoy this delicacy!
- For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat.
- For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat.