900g whole cactus leaves
200g cherry tomatoes
1 red onion
1 panela cheese or shepherd cheese
juice of one lemon and one lime (more can be added according to taste)
60 ml olive oil (1/4 cup)
1-2 pickled jalapeño or serrano peppers (to taste)
1 bunch of fresh cilantro
Salt
Pepper
To serve:
1. drain the nopales, rinse with water and cut into cubes. Put them in a salad bowl.
2. Add the olive oil, lemon juice, oregano, salt, pepper and a little of the seasoning brine from the chilies. Stir well and let marinate until the other ingredients are prepped.
3. Chop the onion, cilantro and one or two jalapeño chilies, quarter the tomatoes and add to the marinated nopales along with the onion, chili and cilantro. Stir again.
4. in a pan fry the panela cheese with a little olive oil, seasoning with oregano and black pepper to taste. Then cut into cubes and add to the marinated nopales. For extra crispiness, you can also cut the cheese into cubes before frying.
5. then mix everything thoroughly, season with salt and pepper and enjoy with tortilla chips - ready! Enjoy your meal!
