Best Nopales Stuffed Chicken Recipes

POLLO CON NOPALES (CHICKEN AND CACTUS)

Pollo con Nopales (Chicken and Cactus) image

Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.

Provided by Chef Kiki

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 2

Number Of Ingredients 4

Ingredients

2 skinless, boneless chicken breast halves
3 fresh tomatillos, husks removed
3 fresh jalapeno peppers, seeded
1 (16 ounce) jar canned nopales (cactus), drained

Steps:

Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g

CHICKEN NOPALES TACOS WITH CHIPOTLE

Chicken Nopales Tacos with Chipotle image

Treat your family with these tacos made with nopales, chicken, Old El Paso® salsa and tortillas - a delicious Mexican dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 cup thinly sliced onion
3 cloves garlic, finely chopped
1 jar (30 oz) nopales, drained, or 1 lb fresh nopales (3 or 4), cleaned and cut into strips
4 cups shredded cooked chicken
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 tablespoon adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
1/3 cup chopped fresh cilantro
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed

Steps:

In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic; cook and stir about 5 minutes or until onion is tender.
Stir in nopales, chicken, salsa and adobo sauce. Cook and stir about 3 minutes or until mixture is hot. Stir in cilantro.
Spoon about 1/3 cup chicken mixture onto each tortilla. Roll up tortillas.

Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

CHEESE STUFFED BREADED FRIED NOPALES (CACTUS PADDLES)

Cheese Stuffed Breaded Fried Nopales (Cactus Paddles) image

Make and share this Cheese Stuffed Breaded Fried Nopales (Cactus Paddles) recipe from Food.com.

Provided by Mexi-Rosie

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons liquid maggi seasoning
100 g chopped ham
200 g asadero cheese, separated in strands
8 cooked nopales, each one slit lengthwise into two halves (paddle cacti)
2 eggs, slightly beaten
2 cups dry breadcrumbs
cooking oil (for frying)

Steps:

Mix first 3 ingredients and place this mixture betwen two nopal slices. You can also use just one slice, spreading filling on one side, rolling it and securing ends with a toothpick.
Pass through beaten egg and then through bread crumbs.
Fry in hot oil and serve.

Nutrition Facts : Calories 232.4, Fat 10.4, SaturatedFat 5.4, Cholesterol 85.6, Sodium 568.4, Carbohydrate 20.2, Fiber 1.2, Sugar 2.5, Protein 13.6

HUARACHES - STUFFED PRICKLY PEAR CACTUS PADDLES - STUFFED NOPALE

Huaraches - Stuffed Prickly Pear Cactus Paddles - Stuffed Nopale image

Named for the flat soles of the country people's sandals that they resemble. Originating at the Nopal Fair in Tlaxcalancingo, Puebla, Mexico and to be found at food vendors in Mexico City.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 large nopales (prickly pear cactus paddles, cleaned of spines and glochids)
1/4 medium white onion
1 large garlic clove, peeled and halved
salt
6 slices monterey jack cheese or 6 slices gouda cheese
1/4-1/2 cup flour
3 eggs, separated, at room temperature
corn oil (for frying)

Steps:

Place the whole cactus paddles, onion and garlic in a large pot with water to cover and salt to taste.
Bring to a boil and cook for 15 minutes, or until the nopales are tender but still firm.
Drain and rinse.
Starting at the wide, curved end, carefully slice each paddle horizontally, as if butterflying a chop for stuffing.
Do not cut all the way through to the narrow end (the thicker part where the pad is attached to the main plant) but leave approximately 1 1/2" uncut.
Place a slice of cheese between the two sections and press flat.
Dredge the paddles in flour.
Beat egg whites until they form stiff peaks, and fold in the lightly beaten egg yolks.
Pour enough oil into large skillet so that it comes up at least 1/2 inch.
Heat the oil until sizzling hot.
Dip the stuffed nopales in the egg batter to coat and fry in the hot oil until golden brown on each side.
Serve immediately with red salsa.