Nopales con Chile y Queso
One of the perks of social media is you meet new food lovers every day, cool people, food people these are the best!
I met Sonia online when I was still very new to this world of blogging over at Hispanic Kitchen where we both shared recipes, great food and special family moments. I liked her right away I mean her plate’s rock! We connected over email when I asked if I could share one of her recipes. She’s sweet.
Recently she emailed me and shared she is in the works of launching her own food blog.
YAY! I can’t wait to see it Sonia.
So today I share one of her recipes Nopales con Chile y Queso. Enjoy~
- 3 cups fresh cactus, sliced into strips
- 2 Roma tomato, chopped
- 2 tomatillo, chopped
- 1 chile de arbol, crushed
- 1 serrano chile, minced
- 3 green onions, sliced thin or 1/3 cup white onion diced
- Salt to taste
- 2 tablespoon canola oil
- 8 ounces panela cheese, sliced(or queso fresco)
- Cilantro for garnish
- Add the cactus to a small sauce pan, cover with water, add 1/2 teaspoon salt. Bring to a boil, reduce heat and continue cooking for 6 to 8 minutes; drain, rinse with cold water and set aside.
- Add the tomato, tomatillo, chile de arbol, pinch of salt and 1/4 cup of water to the blender. Blend on high until smooth, set aside. Add a little more water if needed.
- In a medium skillet, preheat oil to medium heat for a few minutes. Add the onions and serrano chile, cook for 2 minutes.
- Add the salsa from the blender and bring to a simmer, cook for 2 to 3 minutes, taste for salt. Add the cactus and cheese slices and continue to simmer for another 2 minutes. Serve with warm corn tortillas or Mexican bolillo rolls.
- Garnish with cilantro and avocado slices.
recipe from Sweet Life fan and future Food Blogger Sonia Mendez Garcia