Nopales Rellenos (Stuffed Cactus Pads)

Course : Tex-Mex
Serves: 4
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12 medium tender cactus pads
3 cups water
6 slices Machego or Panela cheese
1/4 medium onion -- thinly sliced lengthwise
1 clove garlic
1 Teaspoon Salt to taste
1/2 cup flour
4 large eggs -- separated
1 1/2 cups vegetable or olive oil
12 Ounces tomato sauce

Preparation / Directions:

Prepare the cactus pads as described in the preparation section above. Once you have removed the needles, nodules and thoroughly washed the ads, boil in 3 cups of water with the garlic, onion, and salt. Drain. On each of 6 cactus pads place a slice of cheese and 3 to 4 pieces of onion. Top with another cactus pad, secure with wooden toothpicks and coat with flour. Beat the egg whites until stiff peaks form, then add the yolks and beat for 1 to 2 minutes more to create a batter. Heat the oil in a frying pan, dip the stuffed cactus pads into the egg batter and fry until golden on both sides. Drain on paper towels. Serve drenched with cooked tomato sauce.


Nutritional Information:

505 Calories (kcal); 18g Total Fat; (33% calories from fat); 29g Protein; 53g Carbohydrate; 748mg Cholesterol; 246mg Sodium

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