What is Nopale? It is a cactus commonly known as prickly pear. Native to Mexico. Nopale, the paddles can easily be found in Mexican markets already cleaned and ready to use. The flat paddles are used for many different dishes. It is described in taste similar to green beans, I also think it has a hint of lime. It has many health benefits; High in antioxidants, fiber, minerals and vitamins. My drunken Nopales Picco de Gallo is another twist on your everyday Picco de Gallo. Eat it with tortillas chips or top it on my Summer Chicken Chili recipe for another layer of flavor. These two recipes are a marriage made in heaven. Oh! remember to sip a little El Jefe Tequila along the way…
Ingredients:
3-4 Chicken breast, boneless & skinless
4 TBSP unsalted Butter, divided
Drizzle olive oil
Sea Salt & Fresh ground Black Pepper, to taste
1 large Red Bell Pepper, cut 1/2” pieces
1 Medium White onion, cut 1/2” pieces
1 small Fresh Jalapeno, seeded and finely cut
1 TBSP Minced Garlic
1 each Large Green & Yellow Zucchini, sliced and cut in quarters
3 ears of Corn Kernels , oven roasted, cooled, and cut kernels off
1 - 15.5 oz Cannellini beans aka White Kidney Beans, rinse, strain
1 10 oz can Diced Tomatoes with Green Chillies
1 10 oz can Diced Tomatoes, plain
12 oz Beer, I like Corona Extra or Chicken broth
2 TBL Ground Cumin
1 tsp Chili Powder
1 tsp Smoked Paprika
Serves 4-6 depending on size of your bowl
Directions:
In a large soup pot on Medium heat add butter and oil. Prepare chicken with salt and pepper add to pot after butter is melted and hot. Saute each side until golden brown and then turn down heat and cover pan to cook chicken through (no pink). When done remove and set aside, cool to handle and shred with your hands.
Using same pot add remaining butter then add onions, bell peppers, garlic, jalapenos, saute until semi soft then add zucchini, cook approximately 5 minutes more.
Add corn, tomatoes, beer, cumin, chili powder, paprika mix together then add chicken.
Simmer for minimum 30 minutes without lid.
Serve in a festive bowl & Enjoy!
Optional add Drunken Nopales Pico de Gallo and Cilantro
Ingredients: Drunken Nopales Pico de Gallo
1 small White Onion, finely cut
3 large Tomatoes, cut 1/4” pieces
1 small Fresh jalapeno, seeded, finely cut
Hand full Cilantro, chopped roughly
Sea Salt & Fresh ground black pepper, to taste
1 Lime, juiced & Zested
1 TBL El Jefe Tequila, or more to taste (optional)
3 Padds Nopales, seasoned with sea salt and pepper, Fry on both sides in olive or avacado oil until char marks, set aside , cool completely, cut in 1/4” pieces
Directions:
In a medium size bowl Mix all of the ingredients. refrigerate minimum of 15 minutes before serving. Even better to make day before and refrigerate mixing periodically. Place in a serving dish using a slotted spoon, to remove excess liquids.
Serve with tortillas chips and or top on your Summer Chicken Chili. Enjoy!
