Nopales with Queso Frito and Ham

The nopal cactus, native to Mexico, has been a staple in Mexican cuisine for centuries. It is part of a wide variety of dishes, beverages, and traditional remedies. To consume it, the spines or thorns must be completely removed. Nopales can be enjoyed raw in juices and smoothies or cooked and sautéed for meals. Commonly found in homes, restaurants, and taco stands, nopales are popular in salads, in BBQs, as sides or as toppings for tacos and quesadillas. Nopales are often served grilled with cheese as a vegetarian, low-calorie option. So, there are many nopales recipes to explore.

This recipe for Nopales with Queso Frito and Ham combines bold flavors and textures including the preparation of a tasty and authentic salsa. The boiled nopales are soft enough to roll. The fried cheese adds a crispy yet juicy touch while the Tropical Ham balances the dish. Finally, the sauce highlights all the ingredients. A drizzle of Tropical Crema Mexicana provides the perfect finishing touch.

You can find nopal cactus in many supermarkets, so give this recipe a try! You can also grill nopales in a pan with oil and serve them with grilled Tropical Queso de Freír or Queso Panela; or try topping them with melted Tropical Queso Oaxaca for a simple yet delicious dish.

In addition to being flavorful and affordable, nopal cactus is renowned for its health benefits. It’s high in fiber and antioxidants. As a traditional remedy, it’s been used to help control cholesterol and blood sugar levels.

We hope you enjoy this recipe. You can buy Queso de Freír, Jamón Cocido, and Crema Mexicana Tropical, at supermarkets where Tropical products are sold. Use our Store Locator to find a location near you.

Ingredients

• 1 teaspoon baking soda
• ½ onion
• 5 Roma tomatoes
• 4 cloves of garlic
• 2 tablespoons olive oil
• 1 ¼ cup fresh cilantro
• 2 tablespoons fresh lime juice
• ½ teaspoon pepper
• ½ teaspoon chili powder
• 1 teaspoon dry oregano
• 4 clean nopales (thorns removed)
• 8 slices of Tropical Cooked Ham
• 4 medium thick slices of queso frito
• 2 cups blended or canola oil for the queso frito 
• 1 ½ tablespoon salt used for all the steps
• 4 tablespoons of Tropical Crema Mexicana

Preparation

1. Preheat the oven to 375 degrees.  
2. In a large pot, cook the nopales in boiling water with baking soda and 1 tablespoon of salt, for 10 minutes or until tender. Drain and reserve.
3. Place the tomatoes, garlic cloves and onion on a baking sheet. Drizzle with olive oil and roast for 20 minutes. 
4. In a blender process the roasted vegetables along with the fresh lime juice, cilantro and 1 teaspoon of salt.
5. In a pot over medium-low heat pour the blended vegetables and season with the chili powder, dry oregano, pepper and 1 teaspoon of salt. Cook for 6 minutes or until thick. Remove from heat and reserve.
6. In a deep skillet pour the canola oil over medium heat. When the oil is hot fry the slices of Queso de Freír until golden brown on both sides. Remove the fried cheese slices from the oil and place them on a paper-towel lined plate to absorb any excess oil.
7. On a wooden board, place one nopal, add 2 slices of ham on top and one slice of fried cheese in the middle crosswise to the length of the nopal. Fold over each side of the nopal to make a roll and hold with a toothpick.
8. Put some of the sauce on a plate and place 2 nopales on top.
9. Decorate with the Crema Mexicana. Serve hot.