Huaraches - Stuffed Prickly Pear Cactus Paddles - Stuffed Nopale

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 large nopales (prickly pear cactus paddles, cleaned of spines and glochids)
• 1/4 medium 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)

Recipe

• 1 place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
• 2 bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
• 3 drain and rinse.
• 4 starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
• 5 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.
• 6 place a slice of cheese between the two sections and press flat.
• 7 dredge the paddles in flour.
• 8 beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
• 9 pour enough oil into large skillet so that it comes up at least 1/2 inch.
• 10 heat the oil until sizzling hot.
• 11 dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
• 12 serve immediately with red salsa.