I love these small 4 ounce pucks of Mexican Queso Fresco. The cheese is crumbly like feta, but with a milder taste, and it's a salty curd. I put it into everything I can think of: simmered in a Calabasitas stew of squash, tomato, chile and zucchini; melted into an avocado omelet; crumbled over salads; and in Cactus Quesadillas.I have been finding jars of cactus at my local Latin market and 99c only Store lately; and have been trying to come up with uses for these sliced, peeled, unprickly paddles. They have a taste similar to okra, just lighter in flavor. You can sprinkle some over a salad like you would with canned beets, or heat them up as part of a vegetable soup.
Because wheat tortillas are priced at a dollar a package, I've recently started adding cactus to quesadillas. The cactus is pickled, so you need to drain it, and pat it dry with a paper towel, or small puddles of water will form in this cheesy Mexican delicacy. For a quick and unusual dish, try out my Cactus Quesadilla.
Ingredients (1 serving)1 flour or wheat tortilla.
2 ounces of Queso Fresco - half of the 4oz. package. Okay to substitute with your favorite cheese.
2 tablespoons of cactus - drained and patted dry with paper towel.
DirectionsHeat pan or grill. Drain and pat dry cactus from jar. Place tortilla on grill or pan and crumble cheese onto half of tortilla. Add drained and dried cactus over cheese. Fold in half and lightly brown tortilla on each side until cheese is melted.
