Roasted Cactus leaves with Panela Cheese

People have been interested in nopales for thousands of years. Especially in Mexico, it has been consumed since the time of the Aztecs and is valued for its high nutritional content and versatility. Nopal can be used as a salad, side dish, jam, pickled, stuffed, fresh, juice and of course as a main dish. It is also a perfect complement to grilled or roasted meats and an essential ingredient in Mexican cuisine. If you are interested in trying Nopales, here is a simple recipe to enjoy them.

Ingredients:

1kg bag of Nopales Pencas Grandes (large whole cactus leaves = pencas in Mexico)

350g Queso blanco panela (Mexican grill cheese)

1 can of Frijoles Refritos Bayos (430g)

1 jar of Salsa Verde con Nopal (400g)

1 bunch of spring onions

Oil as needed

Sea salt with jalapeño

Pepper

oregano & epazote (to taste)

fresh coriander (to taste)

Preparation:

1. Preheat the oven to 180°C.

2. Rinse the cactus leaves well with fresh water and pat dry.

3. Prepare a marinade with 2 tablespoons of oil, 1/2 teaspoon of sea salt with jalapeño, ¼ teaspoon of oregano and epazote, and a little pepper and coat the pencas with it.

4. Thinly slice the spring onions and sauté in a frying pan with a little oil. Add the refried beans and, if necessary, pour a little water over them. Season with fresh cilantro and cook for a few minutes. Cover to keep warm.

5. Cut the panela cheese into slices about 5 mm thick.

6. Heat a frying pan with a little oil and brown the seasoned nopal leaves on both sides.

7. Place them on a slightly oiled baking sheet, spread with the refried beans and cover with the cheese slices. Season to taste with a little oregano. Bake in the preheated oven for 10 to 15 minutes or until the cheese is golden brown.

8. Meanwhile, heat the salsa verde in a saucepan and serve hot with the nopales au gratin.

9. Garnish with fresh cilantro if desired. Enjoy!