STUFFED CACTUS PADDLES IN TOMATO BROTH

Stuffed Cactus Paddles in Tomato Broth image

We added step-by-step photography to this Stuffed Cactus Paddles in Tomato Broth-just in case you're a cactus-paddle rookie!

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 7

Previous Next

Ingredients

6 cactus paddles, cleaned
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups oil
5 eggs, separated
10 round buttery crackers, finely crushed (about 1/4 cup)
1 jar (16 oz.) red salsa
2 cups water

Steps:

Make cut in one long side of each cactus paddle to make pocket, being careful to not cut through to opposite side of each.
Stuff each pocket with 1/4 cup cheese; secure with toothpicks. Heat oil in large deep skillet on medium heat to 375ºF. Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gently stir in egg yolks and cracker crumbs.
Dip cactus in egg mixture. Add to hot oil; cook 4 min. or until golden brown, turning after 2 min. Drain on paper towels; discard toothpicks.
Cook salsa and water in large skillet on medium heat 5 min. Add cactus; cook 3 min. or until heated through.

Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 170 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g