Chile Con Queso With Nopalitos
Yields 4 servings
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
Warm corn tortillas or crusty bread like Mexican bolillos
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. 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.