Nopal with Cheese and Mole

Nopal with Cheese and Mole

 

INGREDIENTS

 

 

100 Grams of Traditional Rio Mar Mole  
1 Teaspoon of Chicken Bouillon  
1 Cup of Water
4 Cactus Leaves (preferably of the same size)
150 Grams of Panela Cheese  
Oil Spray  
Salt to Taste  

 

 

Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Traditional Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side.    

 

 

Spray oil in a large frying pan or skillet.  Heat over medium heat.  Place 2 of the previously washed cactus leaves in the pan.  Sprinkle with salt, place one piece of panela cheese on top of each leaf.  Cover with the other two leaves, like a sandwich.  Cook for 3 minutes on each side.  

 

 

Place 4 tablespoons of Traditional Rio Mar Mole on a plate and spread over the entire plate.  Place a cactus “sandwich” on the Mole and garnish with fresh salad.  It is now ready to serve.  

 

 

Bon Appetit!!

 

 

 

Nopal with Cheese and Mole