Name: Nopales with orange vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 spray(s) cooking spray; 1 tsp orange zest grated; 3 Tbsp fresh orange juice; 1 small uncooked shallot(s) minced; 1 Tbsp extra virgin olive oil; 1 Tbsp red wine vinegar; 2 tsp fresh oregano finely chopped; 1 tsp jalapeño pepper(s) minced seeded; 0.5 tsp table salt; 0.25 tsp black pepper; 22 oz sliced nopales 4 whole, unsliced, cleaned; 2 item(s), medium uncooked bell pepper(s) red, orange, or yellow, halved; 4 Tbsp queso cotija crumbled (1/4 cup); 4 tsp green pumpkin seeds (pepitas) toasted

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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

fresh orange juice

3 Tbsp

uncooked shallot(s)

1 small, minced

extra virgin olive oil

1 Tbsp

red wine vinegar

1 Tbsp

fresh oregano

2 tsp, finely chopped

jalapeño pepper(s)

1 tsp, minced seeded

table salt

½ tsp

black pepper

¼ tsp

sliced nopales

22 oz, 4 whole, unsliced, cleaned

uncooked bell pepper(s)

2 item(s), medium, red, orange, or yellow, halved

queso cotija

4 Tbsp, crumbled (1/4 cup)

green pumpkin seeds (pepitas)

4 tsp, toasted

Instructions

1 Spray grill rack with nonstick spray. Preheat grill to medium- high heat or prepare medium-hot fire.
2 Whisk together orange zest and juice, shallot, oil, vinegar, oregano, jalapeño, salt, and black pepper in large bowl.
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 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.
Serving size: (1 cup vegetables, 1 tablespoon cheese, and 1 teaspoon pepitas)

Notes

To clean nopales, hold each one flat on a cutting board by its base. With a sharp knife at a 45-degree angle, scrape off the thorns, leaving as much of the green outer layer as possible. Repeat on the other side. Cut off the base and trim any rough edges.

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