ALMUERZO DE RANCHO. NOPALES ASADOS Y CHILES CON QUESO CON SALSA DE MOLCAJETE / COMIDA CASERA

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: feta cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide a milder flavor and are often less expensive.

Prepare the poblano chiles by cutting them to remove the veins and seeds for stuffing.

Cut the panela cheese into pieces suitable for stuffing into the chiles.

Crumble the Oaxaca cheese to have it ready for use.

Stuff the poblano chiles with the panela cheese, ensuring it won't leak out when grilled.

Prepare a salsa by roasting 1 kilogram of ripe tomatoes, habanero chili, and puya chili to taste.

Grill the nopales on high heat on an open flame until well-charred on both sides.

Place the grilled nopales in a plastic bag to sweat, making it easier to remove the charred bits.

Grill the stuffed poblano chiles in a metal comal, skillet, or clay pot for about 5 to 7 minutes on each side over medium-high heat until fully roasted.

Remove the charred bits from the nopales using paper towels or absorbent paper.

In the same pot used for grilling, add a little oil and heat it up.

Add the nopales back into the pot to finish cooking on low to medium-low heat to melt the cheese without burning the nopales.

Cover the pot with aluminum foil or a lid to help the cheese melt thoroughly.

Serve with warm tortillas that have been charred on an open flame.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens