Nopales con Chile y Queso

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~

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Nopales con Chile y Queso

Author: Vianney Rodriguez

Ingredients

• 3 cups fresh cactus sliced into strips
• 2 Roma tomato chopped
• 2 to matillo chopped
• 1 chile de arbol crushed
• 1 serrano chile minced
• 3 green onions sliced thin or 1/3 cup white onion diced
• water
• Salt to taste
• 2 tablespoon canola oil
• 8 ounces panela cheese sliced(or queso fresco)
• Cilantro for garnish

Instructions

1. 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.
2. 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.
3. In a medium skillet, preheat oil to medium heat for a few minutes. Add the onions and serrano chile, cook for 2 minutes.
4. 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.
5. Garnish with cilantro and avocado slices.

Recipe Notes

recipe from Sweet Life fan and future Food Blogger Sonia Mendez Garcia