Cactus and Egg Tortitas

Total Time: 30 minutes
Serves: 12
Cactus and Egg Tortitas
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  • 2 cups nopales, rinsed and chopped bite-size
  • 2 tablespoons olive or grape seed oil
  • ½ yellow onion, finely chopped
  • 3 Serrano peppers, chopped small
  • 4 garlic cloves, mashed
  • 2 packed cups (about ½ pound) red Swiss chard, without stems, chopped
  • 8 large eggs
  • 2 ounces grated Monterrey Jack cheese (½ cup grated)
  • 2 ounces grated queso fresco (½ cup grated)


  1. Preheat oven to 400°F.
  2. Place nopales in a large pot and cover with cold water and a pinch of salt. Bring to a boil, reduce heat to medium and cook for about 10 minutes or until nopales are tender. Drain and set aside.
  3. In a large pan heat oil and cook onions until translucent. Add chile and garlic and cook for 30 seconds. -Add chard and nopales and a pinch of salt and cook, stirring, until chard has cooked down.
  4. Beat eggs in a large bowl and add ¼ teaspoon salt and pinch of pepper. Stir in cooked vegetables and cheese and mix well.
  5. Grease a muffin pan or line with baking cups. With a ladle fill the cups to the edge.
  6. Bake until golden, about 20 minutes, or until the point of a knife inserted in the center of a muffin comes out clean.
  7. Let cool and unmold.


  • These egg tortitas can be refrigerated for 3 to 4 days. They make a quick and nutritious breakfast. To reheat, place in the microwave for about 30 seconds.
  • This recipe can be baked in a baking dish and cut into portions.
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