Grilled Oaxacan Cheese and Nopal Cactus Tostadas

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

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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately while cheese is warm and melty, garnished with extra cilantro if desired.

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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.

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