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Yamilette González

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Nopales Rellenos with Cheese

45 min
50 min
Easy
252
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Typical Mexican dishes never cease to amaze us and less with the great variety of ingredients that exist. We prepare this recipe for stuffed nopales so you can try a new way of cooking nopales. Remember that you can use baking soda to eliminate excess slime. In addition, when you add the yolks to the whites, incorporate them quickly but smoothly, so as not to lessen the volume.

Ingredients

4 servings
  • 2 spoonfuls of vegetable oil for the sauce
  • 2 pieces of tomato for the sauce
  • 1/4 of piece of onion for the sauce
  • 2 cloves of garlic for the sauce
  • 4 pieces of guajillo chili pepper deveined and seedless, for the sauce
  • 3 pieces of morita chile pepper deveined and seedless, for the sauce
  • 2 cups of chicken soup for the sauce
  • 1 tablespoon of cumin for the sauce
  • 1 tablespoon of coriander for the sauce
  • enough of salt and pepper for the sauce
  • enough of Water
  • 1/2 tablespoon of baking soda
  • 8 pieces of nopal cambray
  • 4 slices of Manchego cheese
  • enough of flour
  • 4 pieces of egg yolk
  • 4 pieces of egg white
  • enough of Salt
  • enough of vegetable oil
  • enough of coriander to decorate

    Preparation

    In a saucepan over medium heat, heat the oil and fry the tomato, onion, garlic and chilies until softened. Add chicken stock, cumin, cilantro, season with salt and pepper, cook 10 minutes more or until reduced. Cool slightly
    Blend the previous preparation and return to the pot with more oil, cook until it thickens. Season to taste and reserve.
    In a saucepan over medium heat cook the nopales in boiling water, salt and baking soda for 5 minutes. Drain and reserve.
    On a wooden board, place the nopales and add the cheese, cover with another nopal, and with the help of chopsticks, flour on both sides and reserve.
    Beat the yolks until they change color with a blender.
    Beat the whites until they double their volume, incorporate the yolks to the whites in an enveloping manner.
    Cover the nopales with the egg mixture and fry in a pan over medium heat with the hot oil until golden brown. Drain on absorbent paper.
    Serve the sauce on a plate and arrange the nopales. Garnish with chopped cilantro and enjoy.

    PRESENTATION

    On a plate with the sauce, accompanied by tortillas.

    TIPS

    Sodium bicarbonate helps eliminate excess nopal slime. When adding the yolks to the egg whites, incorporate quickly and smoothly so as not to lessen the volume.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    121
    kcal
    6.0%
    Carbohydrates
    6.2
    g
    2.1%
    Proteins
    3.9
    g
    7.8%
    Lipids
    9.4
    g
    15%
    Fiber
    0.5
    g
    1.0%
    Sugar
    2.1
    g
    2.3%
    Cholesterol
    3.8
    mg
    1.3%
    Esha
    Rate this tip
    Ratings (2)
    Mary Garcia
    28/08/2019 00:02:32
    Deliciosa
    Laura López
    22/06/2019 20:02:28
    Delicioso fácil y económico

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