Grilled Oaxacan Cheese and Nopal Cactus Tostadas
Toasted tortillas topped with smoky grilled Oaxacan cheese and tender grilled nopal cactus paddles, finished with fresh salsa and cilantro. This mexican-inspired vegetarian (vegetarian) ready in about 30 minutes pairs corn tortillas, olive oil, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 8 oz, sliced into 1/4-inch thick pieces Oaxacan cheese (quesillo)
- 2 medium, cleaned and sliced into strips fresh nopal cactus paddles
- 8 corn tortillas
- 3 tbsp olive oil
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped white onion
- 1/4 cup, chopped fresh cilantro leaves
- 1, juiced lime
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 medium nopal cactus paddles sliced into strips with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 4-5 minutes per side until tender and slightly charred.
- Step 2: Brush 8 corn tortillas lightly with 1 tbsp olive oil and toast on the grill for 1-2 minutes per side until crisp and grill marks appear.
- Step 3: Grill 8 oz sliced Oaxacan cheese for 2-3 minutes per side until melted and browned with grill marks but still holding shape.
- Step 4: In a bowl, combine 1 cup halved cherry tomatoes, 1/4 cup finely chopped white onion, 1/4 cup chopped fresh cilantro, juice of 1 lime, and 1/2 tsp salt. Toss gently to make fresh salsa.
- Step 5: Assemble tostadas by layering grilled tortillas with grilled nopal strips, then grilled Oaxacan cheese. Top each with a spoonful of fresh tomato salsa.
- Step 6: Serve immediately while cheese is warm and melty, garnished with extra cilantro if desired.
Frequently asked questions
How long does Grilled Oaxacan Cheese and Nopal Cactus Tostadas take to make?
Total time is about 30 minutes (15 min prep + 15 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 Grilled Oaxacan Cheese and Nopal Cactus Tostadas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.
Can I substitute ingredients in Grilled Oaxacan Cheese and Nopal Cactus Tostadas?
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 Grilled Oaxacan Cheese and Nopal Cactus Tostadas 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 Grilled Oaxacan Cheese and Nopal Cactus Tostadas 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
