Charred Nopal Salad with Quesillo and Chipotle Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring smoky charred cactus paddles, stringy Oaxacan quesillo cheese, and a tangy chipotle vinaigrette. This mexican (vegetarian) ready in about 25 minutes turns cherry tomatoes, halved, red onion, thinly sliced, fresh cilantro leaves into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a grill pan over high heat until smoking hot. Add 2 cups sliced fresh nopal cactus paddles and char for 3-4 minutes per side until blistered and smoky. Remove and let cool slightly.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp adobo sauce, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: In a large bowl, combine charred nopal strips, 1 cup torn quesillo cheese, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup fresh cilantro leaves.
  4. Step 4: Drizzle the chipotle vinaigrette over the salad and toss gently to combine all ingredients evenly. Serve immediately or chill for 15 minutes to meld flavors.

Frequently asked questions

How long does Charred Nopal Salad with Quesillo and Chipotle Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Nopal Salad with Quesillo and Chipotle Vinaigrette?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Charred Nopal Salad with Quesillo and Chipotle Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Nopal Salad with Quesillo and Chipotle Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Nopal Salad with Quesillo and Chipotle Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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