Chile Con Queso With Nopalitos

• Produce

  • 1 Chile de arbol
  • 1 Cilantro
  • 3 cup Green onions, thin
  • 2 Roma tomatoes
  • 1 Serrano chile
  • 2 Tomatillos

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 1 Corn tortillas or crusty bread like mexican bolillos

• Dairy

  • 8 oz Panela cheese

• Liquids

  • 1 Water

• Other

  • 3 cups Cactus sliced into strips (use fresh cactus if possible

Found on hispanickitchen.com

Description

Directions

• Add the cactus to a small sauce pan, cover with water, add 1/2 teaspoon salt. Bring to a boil, reduce heat and continue cooking for 6 to 8 minutes; drain, rinse with cold water and set aside.
• Add the tomato, tomatillo, chile de arbol, pinch of salt and 1/4 cup of water to the blender. Blend on high until smooth and set aside. Add a little more water if needed.
• In a medium skillet, preheat oil to medium heat for a few minutes. Add the onions and serrano chile, and cook for 2 minutes. Add the salsa from the blender and bring to a simmer. Cook for 2 to 3 minutes, tasting for salt.
• Add the cactus and cheese slices and continue to simmer for another 2 minutes.
• Serve with warm corn tortillas or Mexican bolillo rolls. Garnish with cilantro and avocado slices.