Huaraches - Stuffed Prickly Pear Cactus Paddles - Stuffed Nopale
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 6 large nopales (prickly pear cactus paddles, cleaned of spines and glochids)
- 1⁄4 medium white onion
- 1 large garlic clove, peeled and halved
- salt
- 6 slices manchego cheese or 6 slices monterey jack cheese or 6 slices gouda cheese
- 1⁄4-1⁄2 cup flour
- 3 eggs, separated, at room temperature
- corn oil (for frying)
Directions
- Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
- Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
- Drain and rinse.
- Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
- Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
- Place a slice of cheese between the two sections and press flat.
- Dredge the paddles in flour.
- Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
- Pour enough oil into large skillet so that it comes up at least 1/2 inch.
- Heat the oil until sizzling hot.
- Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
- Serve immediately with red salsa.
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