Nopales with orange vinaigrette
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you can’t find nopales for this recipe, replace them with a few more bell peppers or poblano chiles. The orange vinaigrette is great tossed with any roasted or grilled vegetables.
Ingredients
Cooking spray
3 spray(s)
Orange zest
1 tsp, grated
Orange juice
3 Tbsp
Shallot
1 small, minced
Extra virgin olive oil
1 Tbsp
Red wine vinegar
1 Tbsp
Fresh oregano
2 tsp, finely chopped
Jalapeño pepper
1 tsp, minced seeded
Table salt
½ tsp
Black pepper
¼ tsp
Uncooked nopal(es)
4 item(s), cleaned
Bell pepper
2 item(s), medium, red, orange, or yellow, halved
Queso cotija
4 Tbsp, crumbled (1/4 cup)
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
4 tsp, without shells, toasted
Instructions
1
1 Spray grill rack with nonstick spray. Preheat grill to medium- high heat or prepare medium-hot fire.
2
2 Whisk together orange zest and juice, shallot, oil, vinegar, oregano, jalapeño, salt, and black pepper in large bowl.
3
3 Place napales and bell peppers on grill rack; grill nopales, turning once, until tender, 8–10 minutes, and peppers, turning occasionally, until lightly charred on all sides, about 15 minutes.
4
4 Transfer vegetables to cutting board and cut into 1/2-inch-thick strips; add to dressing and toss to coat. Sprinkle evenly with Cotija and pepitas. Serve warm or at room temperature.
5
Serving size: (1 cup vegetables, 1 tablespoon cheese, and 1 teaspoon pepitas)
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