Grilled Nopales

Have you ever seen a green steak thrown right on the grill?

That is about what a whole cactus pad looks like when it hits a hot fire. Grilled nopales pick up a smoky char while staying tender and slightly tangy inside.

Start with fresh prickly pear cactus pads. Smaller, younger pads will generally be more tender, but larger pads will work as long as you clean them carefully.

Trim away the thick base and the outer edges. Scrape both sides with a knife until every spine, hair, and rough bump has been removed. Rinse the pads thoroughly before they go anywhere near the grill.

Build a good hot fire with hardwood lump charcoal. I like to add mesquite wood because its strong Southwestern smoke pairs well with cactus.

Beginning about halfway up each cactus pad, cut several long strips toward the wider end. Do not cut all the way through the base. These cuts allow the pad to spread open a little while it grills and give more of the surface a chance to catch that smoke and char.

Lay the cactus directly over the heat and grill it for about 2 to 3 minutes per side. You want the outside to develop dark grill marks while the inside begins to soften.

Mix melted butter with olive oil and brush it over both sides of the grilled nopales. Return the pads to the grill and let that butter and oil glaze the surface.

Finish them with smoked paprika and grated Parmesan cheese. The Parmesan adds a salty bite, while the paprika brings another layer of smoky flavor.

You can eat grilled nopales just as they are, but there are plenty of ways to serve them. Slice them for a salad, place them on a hamburger, tuck them into a cheese quesadilla, or lay a whole grilled pad across a taco.

Once you get that good mesquite smoke and char on them, you may start looking at every prickly pear cactus like supper.

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