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Carlos

Carlos Lieja
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Nopales Stuffed with Panela Cheese

25 mins
5 mins
Low
4.4
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These nopalitos will delight you for its delicious filling and its smooth weathered, accompanied by a tomato sauce and roasted chile, which make them completely irresistible. Do not miss the opportunity to pamper your family with this excellent recipe!
Learn more about Carlos Lieja

Ingredients

4 portions
  • 8 nopal cambray
  • 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 2 cups panela cheese, cut into sheets
  • 1 cup flour
  • 4 egg whites
  • 1 teaspoon salt
  • 4 egg yolks
  • 1 cup oil, to fry
  • 3 tomatoes, for the sauce
  • 3 serrano peppers, for the sauce
  • 1/4 onions
  • 1 clove garlic
  • to taste sour cream, To accompany

Preparation

Heat a pot with water over medium heat and add the nopales, salt and baking soda, cook for 10 minutes. Allow to cool, drain and reserve.
Place a slice of cheese on a nopal, cover with another cactus and close with chopsticks, roll over flour and reserve.
Beat the egg whites with salt for 7 minutes or until they double in size, add the yolks and beat for 1 minute more.
In a pan over medium heat heat the oil, pass the nopales through the previous mixture and fry for 5 minutes. Place on an absorbent paper towel and reserve.
For the sauce, roast the tomatoes, chilies, onions and garlic in a comal. Blend with a little water if necessary.
Serve the nopales with the sauce and serve with sour cream.

PRESENTATION

In an extended dish, accompanied with rice.

TIPS

Salt helps the egg whites rise faster.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (5)
Oscar Zuniga
19/09/2019 16:06:33
Muy rico y saludable
Martha Mendoza
16/09/2019 21:16:57
Ricos y faciles de preparar!!
Marty Ortiz
23/07/2019 23:44:36
Muy Riki’s
Christina Flores
09/10/2018 23:33:55
Estuvieron muy deliciosos
Vaoli Pezlo Tierrava
03/10/2017 18:03:27
Riquísimos

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