The Stuffed Breaded Nopales (Nopales con queso empanizados)

A special and creative mexican appetizer: the breaded nopal paddles; this tasty dish can be served alongside the main course of a meal or as appetizers; in which case you might want to cut them in halves... First carefully cut the thorns from your nopal paddles then clean them and check for thorns left again, boil then follow the recipe below...

| Yield: 6 people | Preparation: | Frying time: | Total time: | | by:

Breaded Nopales Recipe


* 6 slices Oaxaca cheese (substitute for Monterey Jack if unavailable)
* 1 big egg
* 1 cup bread crumbs,
* 6 whole nopal paddles, already cleaned and cooked,
* 3 medium red tomatoes,
* 1 onion, finely chopped
* 1 clove garlic, peeled,
* 1 cup canola oil for frying
* Salt and pepper to taste
Note: It is safer to execute this recipe using a deep fryer.


1) Fry the onion in a pan with a little bit of oil until translucent; press the garlic in then fry a bit more.

2) Carefully cut the cooked nopales open along one edge, deeply by trying not to cut too far to the other end, forming a pouch. Stuff the nopal paddles with the cheese, then with some fried onions then close the paddles with two toothpicks.

3) Set two bowls, one of which you will beat the egg into, then season with salt and pepper; in the other bowl pour all the breadcrumbs.

4) Pass the nopales in the egg first until they are well coated, and then roll in the breadcrumbs to coat completely with a thick crust.

5) Deep fry the breaded nopales in hot oil until browned, remove the toothpicks then drain on paper towels to drain the excess oil.

Serve these breaded stuffed breaded nopal paddles as an appetizer with salsa roja…

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