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Nopales y Rajas con Crema y Elote

Nopales y Rajas con Crema y Elote (Cactus With Sliced Poblano Peppers, Cream and Corn)

20 min Prep Time

10 min Cook Time

4-6 Servings

177 Calories

23g Carbohydrates

6.3g Total Fat

9.6g
Ingredients
  • 2 cups sour cream or plain yogurt
  • 2 pounds washed and de-thorned nopales (cactus pads)
  • 2 large poblano chiles
  • 1 cup tomatoes, diced
  • ½ cup white onion, sliced
  • 1 cup corn kernels
  • 1-2 serrano chili peppers, diced (optional)
  • 1 teaspoon cumin
  • 3 garlic cloves, minced
  • 1 ½ tablespoons chicken consommé powder (bouillon)
  • Olive oil
Instructions
  1. Roast the nopales over an open flame until slightly charred on both sides. Repeat with poblano chiles until charred on both sides.
  2. After roasting, clean the nopales and chiles. Cut the nopales into strips. Peel, deseed and cut the chiles into strips.
  3. Add enough olive oil to coat the bottom of the pan, then heat over medium-high heat. Add the chopped tomatoes, sliced onion, corn and serrano chili peppers (if using). Sprinkle cumin over the vegetables. Sauté over high heat for about 5 minutes, stirring occasionally, until the vegetables are fragrant and slightly caramelized.
  4. Add the sliced roasted chili peppers and nopales to the pan and stir in while on medium heat.
  5. Add the sour cream or plain yogurt and minced garlic cloves to the pan with the vegetables. Mix the chicken bouillon powder with the creamy mixture until dissolved. Cook for 3-5 minutes until well combined and heated through, stirring occasionally. If using yogurt, reduce the cook time.
  6. Serve hot as a main dish or as a filling for tacos or tostadas.
NUTRITION FACTS

PER SERVING

Calories: 177
Protein: 9.6g
Carbohydrate: 23g
Fiber: 3.8g
Total Fat: 6.3g
Saturated Fat: 1.9g
Cholesterol: 7.1mg
Calcium: 349mg
Sodium: 642mg

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