SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Stuffed Cactus Paddles
From 'Eat Mexico' by Lesley Tellez
The Mexican equivalent of loaded potato skins, but topped with healthier ingredients.Ingredients
- 1 batch refried beans
- 1 yellow pepper
- 6 medium cactus paddles, cleaned and spines removed
- 2 tsp olive oil, plus extra for coating cactus
- 2 tbsp chopped onion
- 1 garlic clove, very finely chopped
- 1 courgette or Mexican squash, cut into thin half moons
- 90g Monterey Jack cheese, grated
- Salsa of choice
- Salt and pepper
Recipe
- Prepare the refried beans, cover the pan, and continue.
- Roast the yellow pepper over a gas flame, turning occasionally, until soft and blackened in spots. Wrap in a tea towel and leave to stand for 20 minutes, then peel off the skin, remove the seeds, and cut into thin strips.
- Cut halfway into the centre of each cactus paddle, making three vertical or diagonal incisions about 5cm long (this will allow the filling to ooze out later). Coat in olive oil and season with salt and pepper.
- Heat a heavy-based frying pan over a medium-high heat. Working in batches, add the whole cactus paddles and cook, flipping a few times, for 5-8 minutes per batch until dark golden brown appear on both sides.
- Meanwhile, heat 2 teaspoons olive oil in a medium frying pan over a medium heat. Add the onion and cook for about 3 minutes until translucent.
- Stir in the garlic and cook for 30 seconds until aromatic.
- Add the courgette or squash and a light sprinkle of salt, stirring to coat. Cook, uncovered, for about 4 minutes until just tender.
- Stir in the yellow pepper and warm through. Taste and adjust the seasoning.
- This filling can be prepared up to 2 hours in advance if necessary.
- When ready to serve, warm the refried beans and filling and set the oven to grill.
- Place the paddles on a baking tray. Spread with a thick layer of refried beans and top with a small mound of the filling. Finish with an even layer of grated cheese. Grill for about 3 minutes until cheese is golden brown and bubbly.
- Serve immediately with your choice of salsa.
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