Nopales with orange vinaigrette
- Total Time
- 0:30
- Prep
- 0:15
- Cook
- 0:15
- 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.
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cooking spray3 spray(s)
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orange zest1 tsp, grated
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fresh orange juice3 Tbsp
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uncooked shallot(s)1 small, minced
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extra virgin olive oil1 Tbsp
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red wine vinegar1 Tbsp
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fresh oregano2 tsp, finely chopped
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jalapeño pepper(s)1 tsp, minced seeded
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table salt½ tsp
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black pepper¼ tsp
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sliced nopales22 oz, 4 whole, unsliced, cleaned
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uncooked bell pepper(s)2 item(s), medium, red, orange, or yellow, halved
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queso cotija4 Tbsp, crumbled (1/4 cup)
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green pumpkin seeds (pepitas)4 tsp, toasted
- 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)