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Tostadas con Nopales y Queso Panela

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This easy tostada recipe features a flavorful fresh salad made with nopales (cactus paddles) and topped with queso panela, a fresh cow’s-milk cheese. Look for it in the specialty cheese section of most large supermarkets or Latin markets. Serve the tostadas alongside carne asada or grilled chicken, or as an appetizer before your favorite Mexican meal.

Ingredients:
  • 2 cups chopped cooked fresh nopales or rinsed jarred or canned nopales (see note)
  • 3/4 cup chopped fresh cilantro
  • 1 medium plum tomato, chopped
  • 1/2 cup chopped white onion
  • 2 tablespoons extra-virgin olive oil
  • 2-3 tablespoons lime juice
  • 1/8-1/4 teaspoon salt plus 1/4 teaspoon, divided
  • ground pepper to taste
  • 9 medium tostada shells, preferably baked (see note)
  • 2 ripe medium avocados
  • 3 tablespoons cubed queso panela or crumbled queso fresco
Directions:
  1. Combine nopales, cilantro, tomato, onion, oil, lime juice to taste, 1/4 teaspoon salt (or 1/8 teaspoon if using jarred or canned) and pepper to taste in a medium bowl. Scoop avocado flesh into a small bowl; mash with the remaining 1/4 teaspoon salt.
  2. Spread about 2 tablespoons mashed avocado on each tostada, then top with 1/3 cup nopales salad and sprinkle with about 1 teaspoon cheese. Serve immediately.
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