Best Nopalito Pie Cactus Pie Recipes
NOPALITO PIE (CACTUS PIE)
An unusual dessert from Margarita C. Hinojosa of Benavides, Texas, famous in the Rio Grande Valley for her Nopalito Pie as published in the Texas Highways magazine. Her creation is reminiscent of the taste of apple pie, especially if served warm and topped with a gorgeous vanilla ice cream (whipped cream works well, too).
Provided by Molly53
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Parboil cactus for 3 minutes in enough boiling, lightly salted water to cover in a covered saucepan.
- Drain and rinse under running water.
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
- Place in a 9-inch pie plate; trim off excess pastry along edges and set to the side.
- Combine cactus dice (nopalitos) and next three ingredients; mix well by hand.
- Spoon filling evenly into pastry shell, and dot with butter.
- Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips and arrange into lattice; fold edges under and flute into a pretty edge.
- Bake for 50-60 minutes.
- Garnish with slice of prickly pear fruit, if desired.
Nutrition Facts : Calories 357.9, Fat 17.1, SaturatedFat 4.8, Cholesterol 3.8, Sodium 254.2, Carbohydrate 48.8, Fiber 1, Sugar 25.1, Protein 3.2
MEXICAN LASAGNA WITH CACTUS
This is the Italianization of a stacked enchilada. Great for a party where you need to bring something, and easy to make. Canned nopalitos (cactus) can be found in the Hispanic foods section of grocery stores.
Provided by The Jazz Chef
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
- Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
- Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
- Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
- Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.
Nutrition Facts : Calories 778.1 calories, Carbohydrate 78.8 g, Cholesterol 88.7 mg, Fat 25.4 g, Fiber 7.4 g, Protein 53.2 g, SaturatedFat 9.4 g, Sodium 1786.6 mg, Sugar 3.5 g
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