Nopalitos Con Huevos - Eggs and Cactus

A recipe by Toni Turner, executive director of The University of Texas Law School Foundation in Austin, a cooking historian who specializes in the foods of the Anglo pioneers and Native Americans of the 1850s. As posted in Texas Highways.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb bacon
• 1  medium onion, chopped
• 2  garlic cloves
• 1 (4 ounce) can green chilies, chopped
• 1  lb nopales (fresh cactus pads, cleaned of thorns and sliced into 1/4-inch strips)
• 1  teaspoon chili powder
• 1  large tomatoes, chopped
• 6  eggs, beaten
• 1  cup cheddar cheese, grated
•  salt

Directions

1. Fry bacon and remove to drain.
2. Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic.
3. When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
4. Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.