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Stuffed Cactus Paddles in Tomato Broth
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Stuffed Cactus Paddles in Tomato Broth

40 Min(s)
40 Min(s) Prep
We added step-by-step photography to this Stuffed Cactus Paddles in Tomato Broth—just in case you're a cactus-paddle rookie!
What You Need
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6 servings
Original recipe yields 6 servings
6 cactus paddles, cleaned
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cups oil
5 eggs, separated
10 RITZ Crackers, finely crushed (about 1/4 cup)
1 jar (16 oz.) red salsa
2 cups water
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Let's Make It
1
Make cut in one long side of each cactus paddle to make pocket, being careful to not cut through to opposite side of each.
2
Stuff each pocket with 1/4 cup cheese; secure with toothpicks. Heat oil in large deep skillet on medium heat to 375ºF. Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gently stir in egg yolks and cracker crumbs.
3
Dip cactus in egg mixture. Add to hot oil; cook 4 min. or until golden brown, turning after 2 min. Drain on paper towels; discard toothpicks.
4
Cook salsa and water in large skillet on medium heat 5 min. Add cactus; cook 3 min. or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with hot cooked rice.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 170mg
57%
Sodium 810mg
35%
Total Carbohydrates 12g
4%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 14g
28%
Vitamin A
25%
Vitamin C
2%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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