Get ready to tantalize your taste buds with a unique culinary adventure that transports you straight to the vibrant streets of Mexico! Our Grilled Cactus with Panela Cheese and a Spicy Red Salsa is not just a dish; it's an experience that combines the earthy flavors of grilled cactus with the creamy richness of panela cheese, all topped with a zesty salsa that packs a punch. This delightful recipe is perfect for those looking to impress at their next gathering or simply elevate their weeknight dinner. With just 25 minutes of your time, you can create a stunning dish that’s as visually appealing as it is delicious. Read on to discover the secrets to mastering this mouthwatering recipe!
Ingredients
- 2 cactus pads
- 200g panela cheese
- 2 tomatoes
- 1 onion
- 2 cloves garlic
- 1 jalapeño pepper
- 1 lime
- Salt to taste
- Cilantro for garnish
Instructions
- Start by preparing the cactus pads. Using a sharp knife, carefully trim the spines and edges from each pad. Rinse them thoroughly under cold water to remove any dirt or residue.
- Preheat your grill or grill pan over medium-high heat. While the grill is heating, slice the cactus pads into strips or leave them whole if preferred.
- Once the grill is hot, place the cactus pads on the grill. Grill for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
- While the cactus is grilling, prepare the spicy red salsa. Start by dicing the tomatoes, onion, and jalapeño pepper. For a milder salsa, remove the seeds from the jalapeño.
- In a skillet over medium heat, add a drizzle of oil and sauté the diced onion and garlic until they are translucent and fragrant, about 3-4 minutes. Add the diced tomatoes and jalapeño, cooking for an additional 2-3 minutes until softened.
- Season the salsa mixture with salt to taste, and squeeze in the juice of half a lime. Stir well to combine and remove from heat.
- Next, slice the panela cheese into thick slabs. In the same grill pan, lightly grill the cheese for about 2-3 minutes on each side until it is slightly golden and warmed through.
- To assemble the dish, place the grilled cactus pads on a serving platter. Top each pad with a slice of grilled panela cheese and spoon the spicy red salsa over the top.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Tips
- Choosing the Right Cactus: When selecting cactus pads, look for firm, vibrant green pads without blemishes. Young pads are more tender and have a milder flavor.
- Safety First: Be cautious when handling cactus pads. Use gloves or tongs to avoid getting pricked by the spines. A sharp knife is essential for trimming the edges safely.
- Perfectly Grilled Cactus: To achieve those beautiful grill marks, ensure your grill is preheated and avoid moving the cactus pads too much while grilling. Let them sit for a few minutes on each side.
- Customize Your Salsa: Feel free to adjust the spice level of your salsa by adding more or fewer jalapeños, or even incorporating other ingredients like corn or black beans for added texture.
- Serving Suggestions: Serve the grilled cactus and cheese with warm tortillas for a complete meal, or pair with a refreshing salad to balance the flavors.
- Garnish for Flair: Don’t skip the cilantro and lime wedges! They add a fresh pop of flavor and make your dish look even more appetizing.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
