Cactus Bite Recipes

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CACTUS BITE



Cactus Bite image

Make and share this Cactus Bite recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 6

60 ml tequila
2 teaspoons Cointreau liqueur
2 teaspoons drambuie
60 ml lemon juice
1/2 teaspoon sugar
1 dash bitters

Steps:

  • Shake all ingredients in a cocktail shaker with ice and strain into a chilled glass.

Nutrition Facts : Calories 26.4, Sodium 0.7, Carbohydrate 8.4, Fiber 0.3, Sugar 3.9, Protein 0.3

FRIED CACTUS STRIPS



Fried Cactus Strips image

This fun recipe makes a tasty, crunchy treat that uses a wild resource so abundant here in the Southwest. Many people don't know cactus is edible-and tasty! If cactus don't grow where you live, your grocery store may carry cactus pads in the produce section.-Nema Lu Parker, Eastland, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 12

4 to 6 large cactus pads (about 8 inches x 4 inches)
1 cup all-purpose flour
1-1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 large eggs
1/2 cup whole milk
1 cup soft bread crumbs
3/4 cup saltine crumbs
1-1/2 teaspoon chili powder
1-1/2 teaspoon cayenne pepper
Oil for frying
Picante sauce

Steps:

  • Remove all needles and spines from cactus pads. Slice into 1/2-in.-wide strips. Wash thoroughly; drain and pat dry. Set aside. In a shallow bowl, combine flour, 1/2 teaspoon salt and pepper. In another bowl, lightly beat eggs and milk. Combine the bread and saltine crumbs, chili powder, cayenne pepper and remaining salt; set aside. Dredge cactus strips in flour mixture, shake off excess. Dip in egg mixture, then coat with crumb mixture. , In a deep-fat fryer, heat oil to 375°. Fry strips until golden brown, about 1-2 minutes. Drain on paper towels. Serve with picante sauce.

Nutrition Facts :

ARIZONA CACTUS AND BEANS



Arizona Cactus and Beans image

Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.

Provided by CERAWALLACE

Categories     Side Dish

Time 33m

Yield 6

Number Of Ingredients 10

2 teaspoons vegetable oil
2 potatoes, cut into small rectangles
1 cup shredded carrots
2 ½ (15 ounce) jars nopalitos cactus, drained
1 tablespoon chili powder
2 cloves garlic, minced
2 teaspoons fenugreek seeds
2 teaspoons ground coriander
½ teaspoon ground cumin
1 (15 ounce) can pinto beans

Steps:

  • Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
  • Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 30 g, Fat 2.7 g, Fiber 9.6 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 216.7 mg, Sugar 1.6 g

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