Cheese And Nopal Stack With Chili Vinaigrette

1. 1

   Rinse the chilies, remove the seeds, and soak in 1 cup hot water until soft. Drain and pat dry.

2. 2

   In a blender, add the chilies, oil, vinegar, garlic, sugar, and salt to taste.

3. 3

   Puree and drain.

4. 4

   Refrigerate before serving.

5. 5

   Slice the cheese and tomatoes into 1-centimeter slices.

6. 6

   With a cookie cutter, cut out circles of nopales.

7. 7

   In a saucepan, heat the olive oil. Sear the nopales and cheese on both sides. Remove and set aside.

8. 8

   Plate by layers: 1 nopal circle, 1 cheese slice, 1 tomato slice. Repeat.

9. 9

   Dress with the chili vinaigrette and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.