West Wind Public Market Blog

Chile Con Queso With Nopalitos

Mar 14, 2016

West Wind Public Markets has amazing produce that can be found everyday.  Check the hours of your local Swap Meet or Flea Market so you can get some of the freshest produce available. March is the perfect time of year for Napoles (Cactus).  Many have never tried this delicious vegetable, so why not try the recipe below?  


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.

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