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Ricardo’s Grilled Nopals

By July 10, 2025#!31Mon, 21 Jul 2025 12:10:32 -0400-04:003231#31Mon, 21 Jul 2025 12:10:32 -0400-04:00-12America/Toronto3131America/Toronto202531 21pm31pm-31Mon, 21 Jul 2025 12:10:32 -0400-04:0012America/Toronto3131America/Toronto2025312025Mon, 21 Jul 2025 12:10:32 -04001012107pmMonday=1718#!31Mon, 21 Jul 2025 12:10:32 -0400-04:00America/Toronto7#July 21st, 2025#!31Mon, 21 Jul 2025 12:10:32 -0400-04:003231#/31Mon, 21 Jul 2025 12:10:32 -0400-04:00-12America/Toronto3131America/Toronto202531#!31Mon, 21 Jul 2025 12:10:32 -0400-04:00America/Toronto7#Recipes

Ingredients:

Pico de gallo:

  • 1 tomato, diced
  • 45 ml (3 tbsp) finely chopped onion
  • 45 ml (3 tbsp) chopped cilantro
  • Juice of 1 lime

Nopals:

  • 2 Opuntia Ficus Indica pads (about 150 g each)
  • 30 ml (2 tbsp) olive oil
  • 100 g (1 cup) grated cheddar cheese
nopal à la plancha

Steps:

Pico de gallo:

  1. In a bowl, mix all the ingredients. Season with salt and pepper. Set aside.

Nopals:

  1. Place the rack in the center of the oven. Preheat the oven to 200 °C (400 °F).
  2. On a work surface, using rubber gloves, remove the cactus spines with a knife (wearing gloves can help avoid feeling the spines).
  3. In a skillet over medium-high heat, brown the nopals in the oil for 3 minutes on each side. Season with salt and pepper. Place on a non-stick baking sheet and top with cheese. Bake for 5 minutes or until the cheese starts to brown. Serve with the pico de gallo.

Source: https://www.ricardocuisine.com/recettes/8749-nopales-a-la-plancha