18-Minute Blistered Nopales & Crispy Queso Breakfast Skillet

Instructions

1. 1

   Prep your produce: slice the clean nopales into bite-sized 1/2-inch dice, halve the cherry tomatoes, and slice the scallions and serrano. Keep everything on one board so you're not drowning in dishes before 8 AM.

   4 min

   Tip: If buying paddles whole, scrape off any remaining prickly bumps with a chef's knife held at a 45-degree angle under cold running water.

2. 2

   Set a large 10- or 12-inch cast-iron skillet over medium-high heat until it's properly hot. Drop in 2 cups cleaned fresh nopales and 0.5 tsp kosher salt directly into the dry pan—no oil yet! Cook, stirring occasionally, as they release their liquid (the famous 'baba') and bubble down. Keep going until that moisture completely evaporates and the edges turn deep olive with charred brown spots, about 5 minutes.

   5 min

   Tip: Do not panic when they get slimy! Heat plus salt cooks that liquid right off and leaves you with bright, tender-crisp nopalitos.

3. 3

   Swirl in 1 tbsp olive oil, then toss in 0.5 cup scallions, 1 serrano chile, and 1 cup cherry tomatoes. Sauté for 2 to 3 minutes until the scallions are fragrant and the tomato skins wrinkle and burst into sweet, saucy pockets.

   3 min

   Tip: Press a few tomato halves gently with your wooden spoon to coax out their juice—it mingles with the blistered cactus beautifully.

4. 4

   While the veggies sizzle, warm 6 corn tortillas over a dry comal or directly over your stovetop gas burner for 30 seconds per side until spotty and pliable. Wrap them in a clean kitchen towel to keep them steamy.

   2 min

   Tip: Never skip the tortilla towel swaddle—steam is the secret to bendy, supple tacos.

5. 5

   Push the cactus-tomato mixture toward the perimeter of the skillet to create open zones in the center. Drizzle the remaining 1 tbsp olive oil into the spaces. Drop in 4 oz queso blanco or queso panela planks to sear, and crack 4 large eggs right into the hot skillet. Let everything cook undisturbed for 2 minutes so the cheese gets a salty golden crust, then cover the skillet with a lid (or a baking sheet) for 1 to 2 minutes until the egg whites are set but yolks remain gloriously runny.

   4 min

   Tip: Watch the yolk wobble: give the pan a gentle shake. If the white around the yolk is opaque, take it off the flame immediately.

6. 6

   Kill the heat. Dust the eggs with the remaining 0.25 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Scatter 1 avocado and 2 tbsp fresh cilantro all over the skillet, and squeeze the juice of 1 lime across the hot pan to wake every bite up. Haul the skillet straight to the table with your warm tortillas.

   2 min

   Tip: Taste a bite of nopal with tomato—if it needs more acid or salt, squeeze the second half of lime or hit it with flaky salt. Taste it, then decide.