Description
Baked Nopales with cheese is a delightful Mexican dish that combines traditional ingredients with a gratin twist for a tasty result.
Ingredients
Scale
- 8 medium nopales, cleaned and thornless
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large tomato, diced into small cubes
- 1 serrano chili, chopped (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1 ½ cups refried beans
- 200 g Mexican Manchego cheese, grated
- 100 g panela cheese, crumbled
- ½ cup Mexican crema
- ¼ cup fresh cilantro, chopped
- Avocado slices
- Mexican salsa to taste
- Fresh cilantro leaves
Instructions
- Preheat the oven to 350°F (180°C).
- Carefully clean the nopales, removing the thorns and edges. Wash them thoroughly under running water.
- Cut the nopales into medium strips, about 1 cm wide.
- Place the nopales in a pot with salted boiling water and a splash of vinegar. Cook for 10-15 minutes until tender but firm.
- Drain the nopales and rinse them under cold water to stop the cooking process. Let them drain completely.
- In a large pan, heat the olive oil over medium heat. Add the onion and cook until transparent, about 3-4 minutes.
- Add the garlic and cook for 1 more minute until fragrant.
- Add the diced tomato and serrano chili (if using). Cook for 5 minutes until the tomato releases its juices.
- Add the drained nopales, cumin, and oregano. Mix well and cook for another 5 minutes. Season with salt and pepper to taste.
- In a baking dish, spread the refried beans as the base.
- Top with the nopales mixture, spreading it evenly.
- Sprinkle the grated Manchego cheese and crumbled panela cheese over the top.
- Drizzle the Mexican crema over the preparation.
- Bake for 15-20 minutes until the cheese is completely melted and slightly golden.
- Remove from the oven, sprinkle with chopped cilantro, and let it rest for 5 minutes before serving.
Notes
- Choose fresh, medium-sized nopales with bright green color. Larger ones are usually more fibrous.
- After boiling the nopales, you can pass them through ice-cold water to remove the characteristic slime.
- Adjust the salt to balance the slightly tangy flavor of the nopales.
- You can experiment with other Mexican cheeses like Oaxaca or Cotija for different results.
- For a perfect gratin, make sure the cheese is well distributed and use the oven’s broiler for the last 2-3 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as it may change the texture of the nopales and cheeses.
- Reheat in the oven at 325°F (160°C) for 10-15 minutes, covered with foil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: 18
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25
- Fiber: 8
- Protein: 15
- Cholesterol: N/A
Keywords: gratinated nopales, Mexican recipe, vegetarian dish, nopal with cheese, Mexican food