Lunch · 30 min · mexican

Nopales Asados con Queso

If you like nopal paddles, you’ll love this Mexican lunch — 30 minutes from craving to table. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Nopal paddles
• 1.5 cups Oaxaca cheese
• 1 Tomato
• 1/2 White onion
• 2 tbsp Olive oil
• 1 tsp Oregano
• 1 Lime

Steps

1. Scrape the thorns from the nopales and score a light crosshatch — it keeps them flat on the grill.
2. Brush with olive oil, season with salt and oregano, and grill 4 minutes per side until charred in spots and tender.
3. Top each paddle with shredded Oaxaca cheese and diced tomato.
4. Return to the grill 2 minutes with the lid down, until the cheese melts into strings.
5. Finish with diced onion, a squeeze of lime, and more oregano.
6. Serve hot off the grill with tortillas. The cactus paddle becomes the plate.

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